Embrace the brassica family, and serve up this delicious combo of slightly charred and caramelised broccoli paired with creamy hummus and a delicious blend of nuts, seeds and spices.
This Week
2 Dec - 8 Dec
Roasted Broccoli and Halloumi with a Butter Bean Hummus and Herb Vinaigrette
- under 1 hour
- 4
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Meal Prep Guide
Make the Butter bean hummus (store in an airtight container in the fridge)
Ingredients
- 400g butter beans (rinsed and drained)
- ⅓ cup tahini
- 1 lemon (juice)
- 1 garlic clove
- 2 ice cubes
- Pinch of salt and pepper
Method
- To make the hummus, start by placing butter beans into a food processor (or Nutri Bullet), blend until they resemble a dry powdery crumb (the finer the better). Add the remaining ingredients and blend until the mixture is smooth and creamy, this can take up to 3-4 minutes. (You will need to stop from time to time to scrape down the sides. If your hummus is too thick, add 1 Tbsp of water at a time until it is at your desired consistency.)
Make the Dukkah (store in an airtight container in the pantry)
Ingredients
- ¼ cup almonds (roasted)
- 1 Tbsp sesame seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- Pinch of salt and pepper
Method
- To make the dukkah, add the sesame seeds, cumin seeds and coriander seeds to a small pan over low heat; toast until fragrant. Add the roasted almonds, toasted seeds, spices, salt and pepper to a food processor, pulse until the texture is a chunky crumb.
Make the herby vinaigrette (store in an airtight jar in the fridge)
NOTE: if you are making 001. and 004. make a big batch of the basic dressing recipe, simply remove ¼ of a cup and add your fresh herbs.
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 tsp honey or maple syrup
- 1 tsp dijon mustard
- Pinch of salt and pepper
- ¼ cup mint (finely chopped)
- ¼ cup coriander (finely chopped)
Method
- Add all ingredients into a glass jar and shake well to combine.
Tips
- If you have made a big batch of the dressing, shake well and remove around ¼ cup; add the finely chopped coriander and mint.
- Cook the broccoli cut side down and without baking paper. When the cut side of the broccoli is in direct contact with the baking tray, caramelisation occurs – just make sure to lightly oil the base of the tray and season with salt.
- Prepare the hummus last as it tends to dry out when in contact with the air, if you need to prepare it earlier, make sure to cover it with an airtight seal.
Shortcuts
- Swap the butter bean hummus for store-bought
- Swap the dukkah for store-bought or simply top with roasted almonds.
Shortcuts
Vegetables
- Swap broccoli for cauliflower, simply cut into quarters and roast for 30-35 minutes.
- The hummus, dukkah and herb vinaigrette combo is so delicious and will pretty much go with any roasted vegetables – like pumpkin, carrots, sweet potato and even brussels sprouts.
- Swap rocket for any green of choice.
Protein
- Swap halloumi for our honey mustard chicken skewers or our baked falafels.
Other
- Swap butter beans for cannellini beans or chickpeas.
Ingredients
Roasted broccoli and halloumi
- 2 heads of broccoli
- 200g halloumi (sliced)
- Olive oil
- Salt and pepper
Herby vinaigrette
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 tsp honey or maple syrup
- 1 tsp dijon mustard
- Pinch of salt and pepper
- ¼ cup mint (finely chopped)
- ¼ cup coriander (finely chopped)
Dukkah
- 2 Tbsp almonds (roasted)
- 2 tsp sesame seeds
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- Pinch of salt and pepper
Butter bean hummus
- 400g butter beans (rinsed and drained)
- ⅓ cup tahini
- 1 lemon (juice)
- 1 garlic clove (crushed)
- 2 ice cubes
- Pinch of salt and pepper
- 120g rocket (1 bag)
Method
- Preheat the oven to 200 degrees fan bake.
- Trim the ends of the broccoli stalk, then cut in half lengthways.
- Lightly oil and season the base of a large roasting tray. Place the broccoli cut side down onto the tray; drizzle generously with olive oil and season with salt. Roast for 25-30 minutes or until tender and the florets charred. Drizzle the halloumi slices with a little olive oil and add to the tray during the last 10 minutes.
- While the broccoli and halloumi are cooking, prepare everything else. Start by preparing the dressing, add all the ingredients into a glass jar and shake well to combine; set aside until you are ready to serve.
- To make the dukkah, add the sesame seeds, cumin seeds and coriander seeds to a small pan over low heat; toast until fragrant. Add the roasted almonds, toasted seeds, spices, salt and pepper to a food processor, pulse until the texture is a chunky crumb.
- To make the hummus, start by placing butter beans into a food processor (or Nutri Bullet), blend until they resemble a dry powdery crumb (the finer the better). Add the remaining ingredients and blend until the mixture is smooth and creamy, this can take up to 3-4 minutes. (You will need to stop from time to time to scrape down the sides. If your hummus is too thick, add 1 Tbsp of water at a time until it is at your desired consistency.)
- Time to plate up. On a large plate or platter, create a bed of hummus, and top it with the roasted broccoli halves, dukkah and a drizzle of the dressing (about half, reserve the other half to dress the rocket). Serve alongside the halloumi and rocket salad.
Variations
Vegetables
- Swap broccoli for cauliflower, simply cut into quarters and roast for 30-35 minutes.
- The hummus, dukkah and herb vinaigrette combo is so delicious and will pretty much go with any roasted vegetables – like pumpkin, carrots, sweet potato and even brussels sprouts.
- Swap rocket for any green of choice.
Protein
- Swap halloumi for our honey mustard chicken skewers or our baked falafels.
Other
- Swap butter beans for cannellini beans or chickpeas.
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