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Prep
5m
Cook
10m
Total
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Rinse the broccolini thoroughly under cold running water, running your fingers along each stem. Trim roughly 1–2 cm from the very bottom of each stem so they're even in length. Bring a wide pan or medium pot of water to a boil. Add a generous pinch of salt. Add the broccolini and cook for 5–7 minutes until the stems are just tender — still with a slight bite — and the color is vivid, deep green. Lift them out with tongs and lay them on a clean kitchen towel to drain. Do not rinse with cold water; you want them to stay warm for plating.
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For
2
M
I
For the plate:
300
g
Fresh broccolini (1 large bunch)
150
g
Halloumi (roughly 3/4 of a pack)
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Cook along with all of our recipes
Save your favourites and build your own collections
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Per Serving
Fat
34g
Saturates
13g
Carbs
18g
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Cook along with all of our recipes
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Adaptations:
The honey caramelization step is entirely optional — the halloumi and pecans are delicious without it, simply golden and salty. But if you do use it, even half a teaspoon makes a meaningful difference to the depth of flavor.
For a fully plant-based version, firm smoked tofu cut into cubes and pan-fried in the same way makes a wonderful substitute for the halloumi.
The pecans can be swapped for walnuts or almonds depending on what you have.
Raspberries can be replaced with fresh strawberry halves, pomegranate seeds, or even sliced fresh figs when in season.
A handful of fresh mint leaves scattered over the finished plate adds a lovely lift and ties beautifully to the lemon in the dressing.
For a heartier meal, serve alongside a simple bowl of cooked quinoa or a slice of good sourdough.
Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment ❤︎!
Only visible to you
Made it?
some fresh couscous/quinoa, a piece of seed bread or a few crackers ;)
15 minutes,
Gluten Free,
Low carb,
Lunch,
No banana,
Salad & Bowls,
Side dish,
Summer Program,
Vegetarian
Cancel
Prep
5m
Cook
10m
Total
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Rinse the broccolini thoroughly under cold running water, running your fingers along each stem. Trim roughly 1–2 cm from the very bottom of each stem so they're even in length. Bring a wide pan or medium pot of water to a boil. Add a generous pinch of salt. Add the broccolini and cook for 5–7 minutes until the stems are just tender — still with a slight bite — and the color is vivid, deep green. Lift them out with tongs and lay them on a clean kitchen towel to drain. Do not rinse with cold water; you want them to stay warm for plating.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the plate:
300
g
Fresh broccolini (1 large bunch)
150
g
Halloumi (roughly 3/4 of a pack)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Fat
34g
Saturates
13g
Carbs
18g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Adaptations:
The honey caramelization step is entirely optional — the halloumi and pecans are delicious without it, simply golden and salty. But if you do use it, even half a teaspoon makes a meaningful difference to the depth of flavor.
For a fully plant-based version, firm smoked tofu cut into cubes and pan-fried in the same way makes a wonderful substitute for the halloumi.
The pecans can be swapped for walnuts or almonds depending on what you have.
Raspberries can be replaced with fresh strawberry halves, pomegranate seeds, or even sliced fresh figs when in season.
A handful of fresh mint leaves scattered over the finished plate adds a lovely lift and ties beautifully to the lemon in the dressing.
For a heartier meal, serve alongside a simple bowl of cooked quinoa or a slice of good sourdough.
Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment ❤︎!
Only visible to you
Made it?
some fresh couscous/quinoa, a piece of seed bread or a few crackers ;)
15 minutes,
Gluten Free,
Low carb,
Lunch,
No banana,
Salad & Bowls,
Side dish,
Summer Program,
Vegetarian
Cancel
