Charred broccolini and haloumi with chickpeas and harissa

Name: Charred broccolini and haloumi with chickpeas and harissa
Yield: 4
Ingredients: 1/3 cup (80ml) extra virgin olive oil, plus extra to serve; 1½ tbs harissa; 1 lemon, juiced; 2 bunches broccolini, trimmed; 2 x 180g packets soft haloumi (we used Riverina Dairy, available at Woolworths), each block sliced into 4 pieces; 400g can chickpeas, drained and rinsed; 220g hummus; 1/3 cup (65g) pepitas, toasted; 2 salad onions, thinly sliced; Baby flat-leaf parsley leaves, to serve

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https://healthimprovements.info/recipes/charred-broccolini-haloumi-chickpeas-harissa/1tvjtgfu — Charred broccolini and haloumi with chickpeas and harissa

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by Matt Moran

Chef and delicious. Produce Awards judge

Sep 10, 2018

“Harissa, an aromatic chilli paste, is available from Woolworths. If you don’t like too much heat, just halve the quantity” - Matt Moran.

1/3 cup (80ml) extra virgin olive oil, plus extra to serve
1½ tbs harissa
1 lemon, juiced
2 bunches broccolini, trimmed
2 x 180g packets soft haloumi (we used Riverina Dairy, available at Woolworths), each block sliced into 4 pieces
400g can chickpeas, drained and rinsed
220g hummus
1/3 cup (65g) pepitas, toasted
2 salad onions, thinly sliced
Baby flat-leaf parsley leaves, to serve

Method

1.

Heat a barbecue or grill plate. Combine oil, harissa and lemon juice in a large bowl and season. Place two-thirds of the mixture in another bowl, add broccolini and haloumi to the larger amount and gently toss to coat. Add chickpeas to the remaining mixture, season and toss to combine.
2.

Grill broccolini and haloumi for 2 minutes each side.
3.

When you’re ready to serve, smear hummus on each serving plate, divide broccolini and haloumi among plates, scatter with chickpea, pepitas, onion and parsley leaves and drizzle with olive oil.