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Charred Brassicas with Romesco and Halloumi - Chef Recipe by Mathew Kinghorn.

Charred Brassicas with Romesco and Halloumi - Chef Recipe by Mathew Kinghorn.


1 kg capsicum
1 bulb garlic
20 g smoked paprika
50mL olive oil
50mL sherry vinegar
200 g roasted almonds
500 g various brassicas (white and coloured cauliflower, broccoli, Romanesco, fioretti, kalettes and Brussels sprouts)
500 g halloumi
1 lemon
Extra Virgin Olive Oil as needed
Salt and pepper to taste


Light a charcoal grill and wait for the fire to die down and for the coals to glow.

Place the garlic bulb on a piece of foil, drizzle with olive oil and season with salt and pepper. Wrap the garlic tightly in foil and place near the coals until soft.

Grill the capsicums until the skins blister and blacken. Place the capsicums in a bowl, cover with cling wrap and allow to cool.

Meanwhile, cut the brassicas into medium-sized chunks that won’t fall through the bars of the charcoal grill. Place them in a bowl, dress them with olive oil, salt and pepper, and put aside.

Slice the halloumi and put it aside.

Once the capsicums are cool enough to touch, peel and deseed the capsicums and place them in the bowl of a Thermomix (or food processor).

Remove the garlic from the coals and foil and squeeze out the softened garlic. Add the garlic to the capsicums.

To the capsicums, add the paprika , sherry vinegar, almonds and olive oil and process to a desirable consistency. Depending upon the quality of the capsicums and their size, more vinegar or almonds may be needed and this will also depend upon if you want a chunky or smooth Romesco.

Season the Romesco with salt and pepper.

Over charcoal, grill the brassicas until charred and beginning to soften. Grill the halloumi until it’s hot, softened and begins to char.
Place the brassicas in a bowl and toss with some extra virgin olive oil, salt, pepper and a squeeze of lemon juice.

To plate:

Place a large spoonful of Romesco onto the plate and spread to form a large circle.

Arrange the brassicas into a mound of varying colours and varieties on top of the Romesco.

Tear the grilled halloumi and place in and around the brassica mound.

Any leftover dressing from the brassicas can be spooned over the plate.

Recipe provided by Pike & Joyce Restaurant