[GFYF] Seared Haloumi & Sautéed Greens

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook broccoli and zucchini, tossing until tender, 6-7 minutes (cook in batches if needed). Add kale and garlic, and cook, until softened and fragrant, 1-2 minutes.
• Transfer to a bowl and add a generous squeeze of lemon juice. Season to taste and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook haloumi until golden brown, 1-2 minutes each side.
• While the haloumi is cooking, to a small microwave-safe bowl, add a pinch of chilli flakes, lemon zest, the honey and a generous squeeze of lemon juice and microwave in 10 second bursts, until warmed through and fragrant. Set aside.