This recipe is from Anna Jones, who says she pinched it from Georgina Hayden’s ” Taverna”.
Ingredients
- 2 x 400g tins chickpeas or 1 x 700g jar drained
- 1 heaped tsp ras el hanout
- 1 unwaxed orange
- olive oil
- 240 g block halloumi
- 3 tbsp tahini
- 250 g purple sprouting or Tenderstem broccoli
- 1 large handful pumpkin seeds
- Seeds from 1 pomegranate
- 1 leaves small bunch parsley picked
- 1 heaped tsp honey to serve
- 4 flatbreads to serve
Servings:
Instructions
- Heat the oven to 220C (200C fan)/ 425F/gas 7. Spread the chickpeas on a large roasting tray, sprinkle with the ras el hanout, the zest and juice of half the orange (grate the remaining zest into a bowl), drizzle with olive oil and season. Roast for 10 minutes.
- Meanwhile, score the top of the halloumi block with 5mm-deep criss-crosses, then set aside. In a bowl or jar, mix the tahini, remaining orange zest and juice, and a tablespoon of olive oil – if your tahini is thick, it might need a really good stir.
- Once the chickpeas have had 10 minutes, take them out of the oven and turn on the grill. Add the halloumi, broccoli and pumpkin seeds to the tray, toss everything together, so it is all coated in the orangey spiced oil, then put under the grill for 10 minutes, until the halloumi is golden, the broccoli spears are softened and the florets are crisp.
- Sprinkle over the pomegranate seeds and parsley, drizzle over the tahini mix then drizzle the halloumi with honey. Serve with flatbreads.
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