Roasted Broccoli and Cauliflower with Puy Lentils, Halloumi and Watercress
Watercress is the perfect basis for a salad - providing a delicious peppery undercurrent that blends seamlessly with other flavours.
Ingredients:1 head broccoli
1 head cauliflower
2 tsp Moroccan spice mix
2 x 85g bags watercress
2 packs halloumi
1 punnet cherry tomatoes
1 pouch cooked puy lentils
2 tbsp honey
1 bunch chopped parsley
salt and pepper
- Preheat the oven to 200°C/180°F/Gas 6. Cut the broccoli and cauliflower into chunky florets and discard the leaves. Place into a large roasting tray, then sprinkle with the Moroccan spice mix, drizzle with olive oil, and season with salt and pepper. Place into the oven and roast for 15 minutes, or until the veg is slightly charred around the edges.
- Cut the halloumi into thick slices, then place a frying pan over a medium-high heat and add a drizzle of olive oil. Once the pan is hot, fry the halloumi for a minute or two on either side. Set aside the cooked halloumi and cover with foil to keep warm. In the same pan, toast the walnuts for a few minutes, then pour in the honey and cook until caramelised. Be careful not to burn the honey!
- Halve the cherry tomatoes. Remove the broccoli and cauliflower from the oven and squeeze over the juice of a whole lemon. Get a large bowl and toss together the watercress, tomatoes, parsley, lentils and roasted veg before piling onto a large serving platter or onto individual plates. Arrange the fried halloumi on top, then sprinkle over the caramelised walnuts and drizzle with olive oil. Season with salt and pepper to serve.