Tenderstem^®, Grilled Halloumi, and Romesco

Method

1. Romesco sauce

   Preheat oven to 180°C

2. Place red peppers on a baking tray and roast them until charred.
   

3. Remove from the oven, and allow to cool.
   

4. Place tomatoes and garlic on a roasting tray, drizzle with olive oil and roast until slightly charred.
   

5. Drain peppers and discard stems and seeds.
   

6. Using a paring knife, carefully scrape the flesh from the skins. Discard skins.
   

7. Peel the skin from the tomatoes and discard it.
   

8. Add the tomatoes, garlic, red peppers, almonds, red wine vinegar, olive oil, spices and breadcrumbs to a blender and blend until smooth (with some texture).
   

9. Season with salt and pepper, to taste.

10. Halloumi

    Add halloumi and flour to a bowl and toss to coat the halloumi all over.
    

11. Shake off excess flour and fry the halloumi in the olive oil until golden on both sides.
    

12. Remove from the pan, drizzle with honey and a sprinkle of chilli flakes and set aside. Keep warm.

13. Tenderstem® broccoli

    Bring a pot of salted water to a boil, remove from heat and add Tenderstem®, submerging for 1-2 minutes until tender and bright green.
    

14. Remove the Tenderstem® from the pot and set aside.

    
    

15. Heat oil and butter in a pan, add the Tenderstem® and sauté until tender.

16. Assembly

    Fill a plate or platter with generous dollops of the romesco sauce, topped with slices of grilled halloumi and the sautéed Tenderstem®
    

17. Drizzle with chimichurri (if using), season lightly with salt and pepper and serve.