Broccoli, halloumi, shallot, mint and pine nut cake

DifficultyBeginner

This is a very easy and simple vegetarian pie with no pastry either. It is a very flexible recipe and you can change the vegetables, the cheese and herbs to whatever you have to hand. We have made this using green beans, goats cheese, thyme and walnuts which was equally delicious. Next time we might try cabbage, caraway, parsley and sunflower seeds.

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Prep Time30 minsCook Time30 minsTotal Time1 hr

 200g Purple sprouting broccoli trimmed into florets and 2 inch pieces of the stem
 2 tbsp olive oil for frying, 1 tbsp for the topping
 3 banana shallots/6 regular shallots chopped into small dice
 1 banana shallot/2 regular shallots sliced into rings (for the top of the cake)
 1 yellow pepper cut into dice
 1 garlic clove chopped
 1 tsp dried mint
 4 large eggs
 150g plain flour
 2 tsp baking powder
 250g halloumi grated
 1 25g pack off fresh mint, leaves shredded
 50g pine nuts

1

Steam or boil the broccoli for 3-5 mins until just tender and set aside

2

Fry the chopped shallots and pepper in the oil until just tender

3

Add the garlic and fry for 1-2 mins then stir through the dried mint for 1 min then set aside to cool

4

Prepare a round 23-25cm springform tin with baking paper

5

Preheat your oven to 200/180 fan

6

In a bowl whisk the eggs, add the flour, baking powder, grated halloumi and the chopped fresh mint and season well

7

Stir through the cooked broccoli, shallots and pepper

8

Pour the mixture into the tin

9

In a bowl mix the pine nuts, shallot rings and the remaining 1 tbsp olive oil then spread over the top of the cake

10

Bake for approx. 30-40 mins making sure the pine nuts/shallots don’t burn

11

The cake should be firm and golden

12

Leave to cool for 5 mins before turning out and serving

13

Delicious on its own hot or cold, serve with some salad and a tomato based sauce, ketchup is allowed

Ingredients

 200g Purple sprouting broccoli trimmed into florets and 2 inch pieces of the stem
 2 tbsp olive oil for frying, 1 tbsp for the topping
 3 banana shallots/6 regular shallots chopped into small dice
 1 banana shallot/2 regular shallots sliced into rings (for the top of the cake)
 1 yellow pepper cut into dice
 1 garlic clove chopped
 1 tsp dried mint
 4 large eggs
 150g plain flour
 2 tsp baking powder
 250g halloumi grated
 1 25g pack off fresh mint, leaves shredded
 50g pine nuts

Directions

1

Steam or boil the broccoli for 3-5 mins until just tender and set aside

2

Fry the chopped shallots and pepper in the oil until just tender

3

Add the garlic and fry for 1-2 mins then stir through the dried mint for 1 min then set aside to cool

4

Prepare a round 23-25cm springform tin with baking paper

5

Preheat your oven to 200/180 fan

6

In a bowl whisk the eggs, add the flour, baking powder, grated halloumi and the chopped fresh mint and season well

7

Stir through the cooked broccoli, shallots and pepper

8

Pour the mixture into the tin

9

In a bowl mix the pine nuts, shallot rings and the remaining 1 tbsp olive oil then spread over the top of the cake

10

Bake for approx. 30-40 mins making sure the pine nuts/shallots don’t burn

11

The cake should be firm and golden

12

Leave to cool for 5 mins before turning out and serving

13

Delicious on its own hot or cold, serve with some salad and a tomato based sauce, ketchup is allowed

Broccoli, halloumi, shallot, mint and pine nut cake

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