Name: Broccoli and halloumi salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Side Servings
Ingredients: broccoli, thickly sliced 2heads,halloumi, thickly sliced 320g,lemon, for serving ,For the warm vinaigrette, mix: ,olive oil 1/3cup,lemons, zested and juiced 2,red chillies, finely chopped 2,capers 2T,anchovy fillets, roughly chopped 10, sea salt and freshly ground black pepper, to taste

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Broccoli and halloumi salad

20 minutes

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Cucumber salad

Serves 6

Difficulty Easy

Prep Time 10 minutes, plus 1 hour’s chilling time

Cooking Time 5 minutes

Ingredients

2 large cucumbers
300 g celery, cut into chunks
1 lemon, juiced
4 T brown sugar
salt, to taste
100 g fresh ginger, finely sliced julienne
1⁄2 cup water
4 T canola oil
8 g sesame seeds

Method

1. Thinly slice the cucumbers into rounds. Blend the celery, lemon juice, sugar, salt, half the ginger and the water until smooth.

2. Using a fine mesh strainer, strain the liquid into a container, squeezing out the excess liquid. Submerge the cucumber slices in the celery juice. Add the remaining ginger to the cucumber-celery mixture and chill for 1 hour.

3. Heat a pan and add the oil and sesame seeds. Fry gently over a medium heat until nutty and golden brown. Season with salt. To serve, arrange the cucumber salad on a serving platter and sprinkle with the sesame seeds. Top with charred chillies if you like.

Find more salad recipes here.

Photographs: Toby Murphy
Production and Recipes: Khanya Mzongwana
Food Assistant: Kate Ferreira

This is a test recipe

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Ingredients

Method