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broccoli heads stuffed with sage and caramelised leeks before baking

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


  • 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:


  • 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.


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


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