Bold Bean Co

Directions

1. step 1

   Preheat the oven to 200°C. Tip the broccoli onto a roasting tray and toss well with olive oil, salt and pepper. Roast for 30-35 minutes, turning halfway through, until the stalks are tender and slightly charred. Dry-roast the almonds in a tray alongside the broccoli for about 10 minutes until golden. Roughly chop.

2. step 2

   Meanwhile, make the dressing by adding all of the ingredients to a small mixing bowl and jar and mix well to combine. Check for seasoning and acidity, adding a pinch of salt, more honey, or more vinegar to your preference.

3. step 3

   Heat 1 tablespoon of oil in a pan over medium heat. Once hot, add the halloumi and fry until evenly golden on all sides, turning occasionally. Once nearly cooked, toss through the chilli flakes.

4. step 4

   Once the broccoli is cooked, roughly chop about ⅓ of it into smaller pieces. You want the florets to turn almost into sprinkles - this will give the salad a bit more texture.

5. step 5

   Tip the drained beans into a mixing bowl, along with all of the broccoli, almonds/sunflower seeds, halloumi and drizzle over half of the dressing. Toss well to combine.

6. step 6

   Tip the salad onto a serving plate and drizzle over the rest of the dressing.