Barbecued bream with spring onions, lemon & chilli
Cook outdoors and make our barbecued sea bream, with chilli, spring onions and lemon. For children to enjoy, flake the fish onto plates and check for bones
Barbecued broccoli, cauliflower & halloumi
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tomatoesfinely chopped
- ½ red onionfinely chopped
- 1 lemonjuiced
- 1 tsp cider vinegar
- 2 tsp dried oregano
- 1 cauliflowercut into florets, stalks cut into 5cm pieces
- 1 broccolicut into florets, stalks cut into 5cm pieces
- 3 tsp olive oil
- 1 tsp smoked paprika
- 450g halloumicut into 2.5cm cubes
- cooked couscousto serve (optional)
Nutrition: Per serving
- kcal492
- fat31g
- saturates19g
- carbs14g
- sugars10g
- fibre9ghigh
- protein35g
- salt3.9g
Method
step 1
Mix the tomatoes, onion, lemon juice, cider vinegar, half the dried oregano and ½ tsp black pepper together in a bowl.
step 2
Light the barbecue. Bring a pan of water to the boil and cook the cauliflower florets along with the stalk and broccoli stalk pieces for 3 mins. In the final minute, tip in the broccoli florets. Drain the veg, then toss with 2 tsp of the olive oil, the rest of the oregano and the paprika.
step 3
When the coals are ashen, arrange the veg pieces on the grill, cook for 2 mins, then move to a cooler part of the grill. Keep moving the veg around so it doesn’t burn.
step 4
Put the halloumi on the grill and cook for 1 min, then turn. Repeat until all sides are brown.
step 5
Tip all the veg and the halloumi into a serving bowl, drizzle with the remaining olive oil, season and serve immediately with couscous.
