Spicy harissa sprouts & broccoli with halloumi


In the week before the feasting begins, give your seasonal organic sprouts and other veg the healthy treatment in an easy tray-bake. Recipe adapted from Rukmini Iyer’s book The Green Roasting Tin.

The beauty of this recipe is that you can sub and swap veg as you wish. I recently made it with halved sprouts and lots of carrot batons and similarly sized batons cut from a big chunk of broccoli stalk going spare. Cauliflower florets would be great, as would cubed sweet potato. Maybe throw in some chickpeas.

I do think the tomatoes are a worthy addition – this is the main change from Rukmini’s original recipe. The other change is suggesting seasonal kale at the end, instead of spinach.


  • 250g brussels sprouts, halved (extra big ones quartered)
  • Half a head of broccoli, cut into florets
  • 180g halloumi, cut into cubes
  • 4 smallish-medium tomatoes, halved (or a handful of cherry toms, whole)
  • 1 tablespoon harissa
  • 2 tablespoons olive oil
  • 80g kale eg curly, shredded (optional)
  • Pinch of sea salt
  • Lemon juice
  • TO SERVE: yogurt and flatbreads (pitta is fine) or rice


  1. Preheat oven to 200C/gas 6.
  2. In a large non-plastic bowl, mix the sprouts, broccoli, halloumi, tomato, harissa and olive oil. Toss it all well but gently. Tip everything into roasting tin, spread out evenly. Transfer to oven and roast for 25 mins or until the veg are as tender as you wish.
  3. If using shredded kale (no stalk) add it a few minutes before removing tray from the oven, until wilted.
  4. Remove tray from oven, taste and season with sea salt and lemon juice as needed. Serve with flatbreads or rice, plus yogurt.