Sprouting Broccoli and NZ Halloumi

Sprouting broccoli and halloumi

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.

Recipe Author:

New Zealand Specialist Cheesemakers Association


  • 300g sprouting broccoli or use a larger quantity, if wished
  • 4 tablespoons extra virgin olive oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon yellow mustard seeds
  • a pinch of dried red chilli flakes
  • 160g Grinning Gecko Cheese Co Halloumi
  • 1 lemon
View Method Sprouting Broccoli and NZ Halloumi


  1. Steam or cook the sprouting broccoli in lightly salted boiling water until just tender – tender to the bite.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
View Ingredients Sprouting Broccoli and NZ Halloumi
View Method Sprouting Broccoli and NZ Halloumi
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