Serves 2
2 tbsp lupin flour
1 egg
2 tbsp lupin crumb
100g haloumi (cubed)
3 broccoli florets, cut in half
Handful of baby spinach and/or kale
2 tbsp hazelnuts
2 tbsp cranberries
Drizzle of rice malt syrup
Squeeze of lemon
Splash of olive oil
Heat oven to 180 degrees celsius.
Crumb the pieces of haloumi: roll in the flour, roll in the egg, roll in the crumb. Click here to see tips for crumbing.
Add kale to a baking tray, drizzle with olive oil and bake for 5-10 minutes.
Heat pan to medium heat and add a dash of olive oil – grill broccoli 4 minutes each side, grill haloumi 3 minutes each side.
Grill or roast hazelnuts until golden brown.
Place baby spinach and/or kale on plate, top with broccoli and haloumi. Sprinkle over hazelnuts and cranberries. Drizzle rice malt syrup, squeeze lemon and splash some olive oil over the top.