Ingredients

The following ingredients have 1 Servings
  • 1 litre chicken stock
  • 4 small heads broccoli
  • 250 g halloumi (sliced)
  • 12 sprigs resh sage
  • olive oil (for drizzling)
  • salt and pepper
  • 2 tbsp olive oil
  • 30 g butter
  • 1 leek finely sliced
  • 30 ml apple cider vinegar
  • 1 tbsp Sukrin Fibre Syrup (or another sugar free sweetener)

Instruction

  • Preheat the oven to 220 Celsius/425 Fahrenheit.
  • Heat the butter and oil in a pan and fry the leek on a low heat until soft (ca 10 minutes). Add the vinegar and fiber syrup and cook another 5 minutes until the mixture caramelises.
  • Bring the chicken stock to a boil and cook the trimmed broccoli heads in the saucepan, lid closed, for around 4 minutes until just tender. Drain and cool.
  • Place broccoli on a lined baking sheet. Make 3 incisions each and stuff with the leek mixture, halloumi and sage. Drizzle with olive oil and season with salt and pepper.
  • Roast for around 10 minutes or until nicely browned.