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broccoli heads stuffed with sage and caramelised leeks before baking
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Oven Roasted Broccoli Heads With Sage And Halloumi

Katrin Nürnberger from sugarfreelondoner.com
Sage and halloumi roasted broccoli heads with caramelised leeks is a light and flavourful dish. Ready in under 30 minutes!
Course Main Course
Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 portions
Calories 397kcal

Ingredients

  • 1 litre chicken stock
  • 4 small heads broccoli
  • 250 g halloumi sliced
  • 12 sprigs resh sage
  • olive oil for drizzling
  • salt and pepper

For the caramelised leek:

Instructions

  • Preheat the oven to 220 Celsius/425 Fahrenheit.
  • Heat the butter and oil in a pan and fry the leek on a low heat until soft (ca 10 minutes). Add the vinegar and fiber syrup and cook another 5 minutes until the mixture caramelises.
  • Bring the chicken stock to a boil and cook the trimmed broccoli heads in the saucepan, lid closed, for around 4 minutes until just tender. Drain and cool.
  • Place broccoli on a lined baking sheet. Make 3 incisions each and stuff with the leek mixture, halloumi and sage. Drizzle with olive oil and season with salt and pepper.
  • Roast for around 10 minutes or until nicely browned.

Notes

If you wanted to lower the carb count, you could replace the leek with spring onions/scallions.

Nutrition

Calories: 397kcal | Total Carbohydrates: 12.6g | Protein: 19g | Fat: 32g | Saturated Fat: 5.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9.3g | Cholesterol: 16.4mg | Sodium: 46mg | Potassium: 543mg | Fiber: 4.9g | Sugar: 3.4g