Grilled Broccoli and Haloumi with Herbs
Prep Time
Price Per Serving
Cooking Mode
60 mL (¼ cup) cup olive oil
½ lemon, zested and squeezed
1 shallot, finely chopped
2 green onions, chopped
5 mL (1 tsp.) tsp Dijon mustard
30 mL (2 tbsp.) tbsp basil, chopped
15 mL (1 tbsp.) tbsp fresh parsley, chopped
To taste salt and pepper
1 broccoli
200 g (1 pack) oz Haloumi
60 mL (¼ cup) cup olive oil
½ lemon, zested and squeezed
1 shallot, finely chopped
2 green onions, chopped
5 mL (1 tsp.) tsp Dijon mustard
30 mL (2 tbsp.) tbsp basil, chopped
15 mL (1 tbsp.) tbsp fresh parsley, chopped
To taste salt and pepper
1 broccoli
200 g (1 pack) oz Haloumi
Directions
1Preheat the barbecue on high and oil the grills.
2In a large bowl, mix 30 mL (2 tbsp.) of olive oil, lemon zest and juice, shallot, green onions, Dijon mustard, basil, and parsley. Season with salt and pepper. Set aside.
3Cut the broccoli stalk at a length of roughly 5 cm (2 in.). Try to keep part of the stalk intact, which will make it easier to handle on the barbecue. Cut the head lengthwise to create florets.
4Place the broccoli florets in a bowl and drizzle the remaining 30 mL (2 tbsp.) of olive oil, and season with salt and pepper. Mix well.
5Lower the barbecue to a medium-low heat and grill the broccoli for 10-12 minutes, turning them regularly. For the final step, grill the Haloumi around 2 minutes on each side.
6Place the grilled broccoli in the dressing bowl and mix well. Place the grilled broccoli on a large serving dish and top with Haloumi cheese. Pour on the remaining dressing and serve.
7The broccoli will be extra-crunchy. If you prefer your broccoli softer, blanch for 3 minutes and dry off using a paper towel before grilling it on the barbecue. This step can be done in advance.
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