Honey-roasted brussel sprout & rosemary halloumi salad
Serves 2 | 5min + 15min | Easy
Brussel sprouts often get an undeservedly bad reputation.
And, as you know, we take it upon ourselves to correct all the wrongs in the world and what better day than Monday to do that? We'll get to climate change and world peace later, because first things first:
Correct the image of the often misunderstood brussel sprout!
This recipe is perfect for anyone who has doubts about whether they like or dislike brussel sprouts, since we decided to roast them in the oven with a hint of honey which makes them really sweet and soft. Which goes perfectly with the saltiness of the halloumi.
This is also a perfect easy salad to make for lunch, and it works equally well if you make it the day before since the taste of neither the halloumi nor the brussel sprouts suffers at all from being cold, almost contrary, the honey-roasted flavourr almost gets better if you let it sit a day in the fridge.
There you go, another super simple (albeit maybe not the quickest) salad for your repertoire of everyday vegetarian lunches! Hope you enjoy it and it changes you're perception of brussel sprouts (unless you already loved them, in which case I really hope this recipe didn't change your perception), because they're really amazing and versatile!
200 g halloumi
12 brussel sprouts
mixed salad leaves (we used a blend of romaine, spinach and arugula)
1 tsp of honey
a handful of almonds
a twig of fresh rosemary
salt & pepper
pomegranate seeds for garnish
- Turn your oven on to 225°C
- Slice the halloumi into 2cm thick slices and halve the brussel sprouts
- Place everything on a baking tray (the brussel sprouts with the inside up!)
- Drizzle the honey and a pinch of salt over the brussel sprouts
- Chop the rosemary twig and sprinkle it over the halloumi, with a dash of black pepper
- Bake in the oven at 225°C for 15min (turn the halloumi slices over halfway through)
- When they're done rip the halloumi into pieces with two forks (or your fingers) and toss it over a bed of salad leaves along with the brussel sprouts
- Garnish with (roasted) almonds, pomegranate seeds, and a dash of olive oil