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Crispy Broccoli and Halloumi Bowls with Herby Green Tahini

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Broccoli and halloumi join forces with crispy chickpeas and creamy, herby, garlicky tahini sauce to make the best grain bowl you’ll ever eat.

Ingredients

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For the crispy broccoli and chickpeas:

  • 1/3 cup Panko breadcrumbs
  • 1 bunch broccoli, chopped into bite-sized pieces
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2 medium red onion, roughly chopped
  • 2 Tablespoons extra-virgin olive oil
  • 2 teaspoons lemon zest, from about 1 large lemon
  • 1 teaspoon ground sumac, optional
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and black pepper

For the herby green tahini:

  • 3/4 cup tahini
  • 1 cup packed soft herbs, like parsley, cilantro, dill, basil and/or mint
  • 3 green onions, roughly chopped
  • 1 clove garlic, smashed and peeled
  • 1/4 cup lemon juice, from about 1 large lemon
  • 1 Tablespoon extra-virgin olive oil
  • 1 teaspoon honey or maple syrup
  • Kosher salt and black pepper
  • 2–4 Tablespoons water, as needed to thin

For the bowls:

  • 1 (8-ounce) block halloumi cheese, sliced into 1/4-inch-thick planks
  • 2 Tablespoons neutral cooking oil
  • Cooked quinoa, couscous or rice, for serving

Instructions

  1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  2. Cook your grain of choice (I used quinoa) according to package instructions while you prepare everything else.
  3. Toast the breadcrumbs: Spread the breadcrumbs in a thin layer on the prepared baking sheet and place in the oven to toast until just beginning to turn golden-brown, about 2 minutes.
  4. Roast the broccoli and chickpeas: In a large bowl, toss together the broccoli, chickpeas, onion, toasted breadcrumbs, olive oil, lemon zest, sumac, thyme, cayenne pepper, and a generous few pinches of salt and pepper. Transfer to the baking sheet and spread in a single even layer. Place in the oven and bake for 15–20 minutes, or until the broccoli is just cooked and the chickpeas are crispy.
  5. Make the herby green tahini: In a small blender or food processor, combine the tahini, herbs, green onions, garlic, lemon juice, olive oil, honey, salt and pepper. Blend for 60 seconds until smooth, then add water a tablespoon at a time and blend until it reaches your desired consistency.
  6. Pan-fry the halloumi: Heat a few tablespoons of neutral cooking oil in a large skillet over medium heat. Carefully add the halloumi in a single layer and fry until golden-brown on one side, about 2 minutes. Flip with a spatula and cook for an additional minute, then remove from heat.
  7. Assemble: Scoop some quinoa (or whatever grain you made) into a bowl, then top with a big scoop of the crispy broccoli and chickpea mixture, a few slices of halloumi, and a generous drizzle of herby green tahini.

Find it online: https://www.emilyeatsthings.com/crispy-broccoli-and-halloumi-bowls/