Here's a very tasty little dish. It can be a standalone vegetarian dish, perfect for a buffet, or as a side dish with something else. I honestly can't remember what else we ate with it, because it was certainly the star of the dinner. The salty halloumi goes really well with the broccoli, and the crunchy nuts provide interesting texture. Do try to find unsalted, toasted cashews - I used salted but they made the final dish very salty.
Halloumi & Broccoli Salad
serves 4, as part of a larger meal
250 g halloumi cheese
500 g broccoli (2 heads)
100 g toasted cashews (ideally unsalted)
2 tbsp olive oil
1-2 tbsp white balsamic vinegar
1-2 tsp runny honey
salt (if you have unsalted nuts)
olive oil for frying
Cut the halloumi into fairly thin pieces and fry in olive oil until crispy. Cut the broccoli into florets and boil in lightly salted water for three minutes. Immediately plunge into cold water so that the cooking stops - this helps the broccoli retain it's brilliant green color and crispness. Drain.
Mix halloumi, broccoli and cashews in a salad bowl.
Whisk together olive oil, balsamic vinegar and honey. Season with pepper, cayenne pepper and possibly a little salt, but the halloumi is very salty so go easy. Toss with the salad, and check to see if you want more seasonings.
Recipe in Swedish: