Honey Glazed Halloumi and Avocado Salad
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Honey Glazed Halloumi and Avocado Salad

with Sun Dried Tomato Dressing and Zesty Oregano Roast Potatoes


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

450 grams


1 sachet(s)

Dried Oregano

225 grams


(Contains Milk)

2 unit(s)

Garlic Clove

1 unit(s)

Baby Gem Lettuce

1 unit(s)


1 unit(s)


32 grams


(Contains Egg, Mustard)

25 grams

Sun-Dried Tomato Paste

15 grams


25 grams


(Contains Nuts May contain Nuts)

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3889 kJ
Energy (kcal)930 kcal
Fat60.6 g
of which saturates21.4 g
Carbohydrate67.3 g
of which sugars17.2 g
Protein34.6 g
Salt3.29 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Aluminum Foil
Small Bowl
Large Bowl
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


Meanwhile, drain the halloumi, then cut it into 2cm chunks.

Place them into a small bowl of cold water and leave to soak.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Pop the parcel onto the potato tray and bake until soft, 10-12 mins.


While everything roasts, trim the baby gem, halve lengthways, then thinly slice.

Zest and halve the lemon.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.

In a large bowl, combine the mayo, sun dried tomato paste, sugar and oil for the dressing (see pantry for both amounts) and half the lemon juice. Season with salt and pepper and set aside for later. 


Meanwhile, remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.


Meanwhile, when the potatoes have around 10 mins left, sprinkle over the lemon zest and return to the oven for the remaining baking time.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Mix the mashed garlic into the dressing.

Once the halloumi is golden, drizzle over the honey and toss to glaze.


When everything's ready, toss the baby gem, roasted potatoes and avocado through the salad dressing.

Share the salad between your serving bowls. Top with the honey-glazed halloumi chunks.

Serve with any remaining lemon cut into wedges alongside for squeezing over. Sprinkle over the pumpkin seeds to finish.