Lightly-spiced with a dash of acidity and very textural - this simple dish sings. Serve as a side dish or part of a shared meal. In season, try using green beans or a mix of green beans and sugar snaps.
Steam or cook the sprouting broccoli in lightly salted boiling water until just tender – tender to the bite.
Put 2 tablespoons olive oil in a wide, heavy-based saucepan and heat over medium heat. Put in the cumin and mustard seeds – when you hear popping, remove the saucepan from the heat and drop in the sprouting broccoli. Shake the saucepan to toss together. Stir through the dried chilli flakes.
Meanwhile, heat a large frying pan over high heat for a minute. Add the remaining 2 tablespoons olive oil and lower the heat to medium.
Cut the halloumi into 4 slices lengthwise and put in the pan. Pan-fry on each side until golden and crisp. Stand and watch as this only takes a few minutes.
To serve, tip the sprouting broccoli on to a large plate (this allow it to fall naturally without extra handling) and top with halloumi slices. Finely grate over some lemon zest, then cut lemon into wedges for squeezing.