Broccoli Halloumi Tomato Pepper Stir-Fry

Tender Broccoli, golden Light Halloumi, sweet Cherry Tomatoes, Peppers, and tangy Sundried Tomatoes quickly cooked with Garlic and a little Olive Oil for a simple, colorful meal for two.

Ingredients

  • 400 g Broccoli Florets
  • 180 g Light Halloumi, sliced
  • 150 g Cherry Tomatoes, halved
  • 40 g Sundried Tomatoes, sliced
  • 1 Red Pepper, sliced
  • 2 Garlic Cloves, thinly sliced
  • 1 tsp Olive Oil
  • 2 tbsp Water
  • Black Pepper, to taste
  • 1 tbsp Chopped Parsley, optional

Instructions

Prepare The Broccoli

  1. Steam or boil the Broccoli for 4 to 5 minutes until just tender. Drain well.

Cook The Halloumi

  1. Heat a non-stick skillet over medium heat and cook the Halloumi slices for 2 to 3 minutes per side until golden. Remove and cut into bite-sized pieces.

Build The Stir-Fry

  1. In the same pan, add the Olive Oil, Garlic, and sliced Pepper. Cook for 2 minutes until slightly softened.
  2. Add the Cherry Tomatoes and Sundried Tomatoes and cook for 1 to 2 minutes until they begin to soften.
  3. Add the Broccoli and 2 tbsp Water. Stir for 1 to 2 minutes.

Finish And Serve

  1. Return the Halloumi to the pan, add Black Pepper, and toss gently to combine.
  2. Serve warm with chopped Parsley if using.

Notes

  • Serves 2 as a light main meal.
  • Cherry Tomatoes add freshness and gentle acidity without making the dish heavy.
  • Sundried Tomatoes bring a deeper, concentrated sweetness and a chewy texture.
  • Peppers bring sweetness and extra texture.
  • Using Light Halloumi and only a little oil keeps the meal lighter.

Variations

  • With Chickpeas: Add 150 g cooked Chickpeas for more fiber and extra staying power.
  • With Zucchini: Add 1 small sliced Zucchini for a softer, milder vegetable mix.
  • With Yogurt: Serve with a little plain low-fat Yogurt on the side.
  • With Basil: Use chopped Basil instead of Parsley for a softer herbal flavor.
  • With Lemon Zest: Add a little grated Lemon Zest at the end for a brighter finish.

Troubleshooting

  • Halloumi sticks to the pan: Ensure the pan is properly heated before adding the slices and avoid moving them too early.
  • Broccoli too soft: Reduce steaming time and shock in cold water to keep it firm and green.
  • Tomatoes turn mushy: Add them late and cook only briefly so they hold their shape.
  • Sundried Tomatoes too chewy: Soak them in warm Water for 10 minutes before slicing if they feel too firm.
  • Dish too dry: Add an extra tablespoon of Water when combining the Broccoli.
  • Halloumi too salty: Soak the slices in cold water for 10 minutes before cooking.