HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Sumac Halloumi Skewers Mezze Platter
Honey Sumac Halloumi Skewers Mezze Platter

Honey Sumac Halloumi Skewers Mezze Platter

with Couscous, Zesty Tahini Yoghurt Sauce, Flatbreads and Roasted Aubergine Tomato Salad

Street Food
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This Halloumi Mezze Platter with Couscous is bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:MilkCereals containing GlutenSesame

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 conflict 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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

20 grams


125 grams

Baby Plum Tomatoes

½ unit(s)


1 bunch(es)


½ unit(s)


1 unit(s)

Bell Pepper

250 grams



4 unit(s)

Bamboo Skewers

100 grams

Lemon Mint Parsley Couscous

(ContainsCereals containing Gluten)

22 grams

Tahini Paste


75 grams

Greek Style Yoghurt


2 sachet


2 unit(s)

Greek Style Flatbreads

(ContainsCereals containing Gluten)

1 pot(s)


1 tbsp

Olive Oil for the dressing

Not included in your delivery

160 milliliter(s)

Water for the Couscous

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4397 kJ
Energy (kcal)1051 kcal
Fat51.0 g
of which saturates24.0 g
Carbohydrate92 g
of which sugars30.0 g
Protein51 g
Salt4.59 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Halve the tomatoes. Trim the cucumber then halve lengthways. Chop lenghtways into roughly 1cm wide lengths, then chop into 1cm chunks. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest and halve the lemon. Halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. Chop the halloumi into 2cm chunks.


Thread the halloumi and pepper onto the skewers (2 skewers per person). Pop the skewers on a baking tray and drizzle with oil. Roast on the middle shelf of your oven until golden, 15-18 mins. Fill and boil your kettle.


Once the kettle has boiled, put the couscous in a bowl. Pour the boiling kettle water for the couscous (see ingredients for amount) into the bowl, cover tightly with cling film and leave to the side for 10 mins or until ready to serve.


While everything cooks, put the tahini in a bowl and add the olive oil (see ingredient list for amount), Greek yoghurt, half the honey and half the lemon zest. Squeeze in some lemon juice and season with a pinch of salt and pepper. Stir until smooth (use a fork if easier). Taste and add more lemon juice, salt and pepper if you feel it needs it. Leave to the side.


Add a squeeze of lemon juice to a medium bowl and add a drizzle of olive oil. Season with salt and pepper, then add the tomatoes and mint. Stir together. Pop the rocket on top of the tomatoes (we'll toss it just before serving). Set aside. Pop the flatbreads in the oven for the last 2-3 mins of skewer cook time.


Once the skewers are cooked, remove from the oven and drizzle over the remaining honey. Sprinkle over the sumac. Fluff up the couscous and stir through the cucumber and remaining lemon zest. Mix together the rocket with the tomatoes and dressing. Serve the halloumi skewers, tomato and rocket salad, couscous, tahini sauce and flatbreads sharing style at the table... Enjoy!