What a great way to eat those good-for-you greens. This recipe uses the florets but don’t forget you can make a delicious soup out of the broccoli stalks. The kiln roast trout is fantastic with pops of spice and flavour from the cumin and chili.
This dish can be served as a main course, either with warmed flatbreads or wild rice.
Chef’s tip: Always remember to be careful when handling fresh chillies and wash your hands carefully afterwards.
- 120g packet of RR. Spink & Sons Kiln Roast Trout
- 1 large head of broccoli cut into florets
- 1 tbsp olive oil
- 225g Halloumi or Paneer cheese
- 1 clove of garlic finely chopped
- 1 red chilli deseeded and finely chopped
- 1 tsp whole cumin seeds
- ¼ tsp mild curry powder
Bring a large pan of salted water to the boil and cook the broccoli for 3 – 4 minutes. Drain and set aside.
Pat the the Halloumi (or paneer) dry and then slice lengthways 8 slices. In a dry non-stick pan, fry the cheese until golden.
Remove the cheese from the pan and place onto a warm plate.
Add 2 tbsp of water to the pan then the curry powder, cumin, garlic and chilli and cook for 20-30 seconds to form a paste. Add the broccoli and kiln roast trout and coat with the spice paste.
Spoon this over the cheese. This dish is fantastic either warm or cold.