I re-use the same idea as in the post of April 13th of 2017 but with some different ingredients (thanks to cooking magazine Libelle Lekker).
Clean and blanch 1 kilo of broccoli for 2p (3 bigger or 4 smaller pieces) in salted water for 2-4 mins. Drain and cool down. Remove part of the stem.
For a pesto, mix 1 garlic clove, 2 table spoons of grated parmigiano, 40 grams of rocket salad, 2 table spoons of almonds, the leftovers of the broccoli and 2 table spoons of good olive oil. Add pepper and salt (and some extra olive oil to obtain a smooth texture.
Put the broccoli on baking paper or in an oiled dish. Make a few incisions in each stalk. Divide 200 grams of sliced halloumi and some chopped sage in the incisions. Add pepper (be careful with salt, because halloumi is already really salty and a little drizzle of olive oil. Bake in the oven at 180 for 20-30 mins.
Serve the hasselback broccoli with the pesto. Not enough for a full meal? Serve with hasselback potatoes which you bake for approx 40 mins (depends on their size) in the same pan.