Recipe: Warm sprout and halloumi salad

Where do you stand on sprouts? Are you in the ‘no way’ camp, scarred by too many traumatic encounters with the pallid, mushy horror that is the over-boiled sprout? Or are you in the ‘hell yes’ camp, loving sprouts so much that you’ll risk annoying your colleagues by re-heating your sprout concoctions in the work microwave, perfuming the office with the sprout’s unmistakable aroma. (And no, not that aroma before you ask. Naughty.)

Me? I’m a ‘hell yes’ girl. Sorry, lovely colleagues, but I bloody love sprouts. I love the way they look, like cute miniature cabbages huddling together for warmth. I love the way they add the pizzazz (that’s right, PIZZAZZ) to a roast dinner, soaking up gravy as if that’s what they were born to do. But most of all, I love their versatility. Because sprouts aren’t just for Christmas. Oh no. Sprouts are for life. Or, at least, for the period between October and March when they’re in season.

Now, I’m all for tarting up sprouts in posh risottos and fancy stir fries à la Ottolenghi, but today I want to share something simple. It came into my life unexpectedly, one of those ‘I’ve-only-got-a-few-things-in-the-fridge-so-let’s-chuck-them-together-and-see-what-happens’ recipes. But as humble as its origins may be, don’t be fooled by its simplicity. Because this is an absolute corker of a sprout recipe; a recipe with the potential to turn even the most devout of sprout haters.

Warm sprout and halloumi salad.

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