Charred Broccolini and Haloumi with Chickpeas, Hummus & Harissa
  • Prep time: 20 minutes
  • Calories: 650
The perfect recipe for a balmy night outdoors - you can grill the broccolini and the haloumi on the BBQ to add some real depth to this dish. Paired with chickpeas, peptias and some in season cherry tomatoes - this one has flavour and texture to boot. Enjoy!
  • 1 200g Pack of Haloumi Cheese
  • 1 of Lemon
  • 1 Bunch of Broccolini
  • 1 Tbsp of Harissa Paste (Classic)
  • 1 125g Pack of Chickpeas
  • 60 g of Hummus
  • 1 Small Bunch of Flatleaf Parsley
  • 2 Tbsp of Pepitas
  • 1 of Shallot
  • 180 g of Rainbow Cherry Tomatoes

Prepare Ingredients:

Preheat BBQ if using. Pat haloumi dry on paper towel and cut into 6-8 pieces. Zest lemon and cut in half. Trim broccolini ends (and discard), cut in half length ways. Cut cherry tomatoes in half. Peel shallot and finely slice. Pick parsley leaves and roughly chop. Rinse and drain chickpeas.

Make Marinade:

In a bowl, combine 2 Tbsp olive oil, harissa (to taste), lemon zest and juice (to taste). Mix well to combine and set half aside. Add broccolini and haloumi to marinade in the bowl, season with salt and pepper and toss to combine.

Grill Broccolini & Haloumi:

Add broccolini and haloumi to the BBQ and grill for 2 minutes each side, until haloumi is golden brown and broccolini has charred.

Toast Seeds:

Meanwhile; heat a small fry pan over medium-high heat. Add pepitas and toast for 1-2 minutes.

Combine Salad:

In a large bowl, combine broccolini, haloumi, chickpeas, reserved marinade, shallot, tomatoes and parsley. Toss well to combine.

You Plate It.

Smear a dollop of hummus on each plate and top with salad. Garnish with toasted pepitas and any remaining parsley. Enjoy!