Serves 8
Preparation time 15 minutes
Cooking time 10 minutes

• 2 heads of broccoli, broken into florets
• 50ml basil pesto
• 125ml Greek yoghurt
• 30ml each butter and olive oil
• 200g halloumi, cut into 5mm-thick slices
• fresh oregano
• juice and zest of 1 lemon
• handful of fresh basil
• 100g almond flakes, toasted

1 Blanch the broccoli in boiling water and refresh in cold water. Mix the pesto and yoghurt and stir into the broccoli. Add the basil leaves and garnish with the almonds.
2 Heat the butter and olive oil together until frothy and then fry the halloumi cheese in batches until golden brown on all sides. Season with oregano, lemon juice and zest, salt and pepper.
3 Assemble The Salad Plate the broccoli salad and halloumi separately on a pretty platter; we added grilled asparagus as an extra.

Text and image: Home magazine