Sprouting broccoli & cannellini stir fry

Sprouting broccoli & cannellini stir fry


Over a medium heat, dry toast the pistachios in a wide pan for 1 minute. Set aside. Heat the oil in the same pan over a medium heat, add the spices and chilli flakes and stir for a minute until fragrant. Add the cannelini beans and toss in the spicy oil. Cook for 2 minutes, tossing occasionally and add the maple syrup for a final minute.Meanwhile in frying pan or on the Tepan Yaki, melt a little oil and add the sprouting broccoli and halloumi chunks and cook for 90 seconds on each side until the just tender tender. Divide between plates and top with the pistachios, pomegranate seeds and the rest of the herbs, and serve with a wedge of lemon.

Serves 2:

  • 1 tbsp coconut oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chilli flakes, to taste
  • 2 x 400 g tin cannellini beans (drained and rinsed total 480 g)
  • 125 g halloumi, chopped into 2 cm cube
  • 350 g sprouting broccoli or tender stem broccoli
  • 2 tsp maple syrup

To serve:

  • 1 large handful of pistachios, roughly chopped
  • 30 g / 1 large handful of pomegranate seeds
  • 30 g / 1 large handful of parsley leaves, roughly chopped
  • 30 g / 1 large handful of mint leaves, roughly chopped
  • ½ lemon, cut into wedges
  • Sea salt and freshly ground black pepper

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