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.

Ingredients

• 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

Method

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.