HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Walnut Halloumi
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Honey-Walnut Halloumi

Honey-Walnut Halloumi

with Roasted Butternut Wedges and Broccoli

veggie
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Here at the Fresh farm we can't get enough halloumi. We love the "squeak" when you sink your teeth into a slice. It seems we're not alone either - Britain now consumes more of this cheese than anywhere outside its native Cyprus. We're sure you'll find tonight's dinner somewthing to squeak about!

Allergens:NutsMilk

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit(s)

Butternut Squash

1.5 tsp

Smoked Paprika

1 unit(s)

Broccoli

¼ unit(s)

Red Chilli

1 bunch(es)

Flat Leaf Parsley

25 grams

Walnuts

(ContainsNuts)

1 block(s)

Halloumi

(ContainsMilk)

4 tbsp

Honey

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2674 kJ
Energy (kcal)639 kcal
Fat39.0 g
of which saturates19.0 g
Carbohydrate32 g
of which sugars22.0 g
Protein40 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Bowl
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 210°C. Pop the butternut squash wedges onto a large baking tray and drizzle on a glug of oil, a pinch of salt and the smoked paprika. Rub all the flavours into the flesh of the squash. Roast on the top shelf of your oven until soft and golden, 30-35 mins. Turn halfway through cooking.

2

Meanwhile, separate the broccoli down into florets (mini trees). Halve the red chilli lengthways, deseed and finely chop. Roughly chop the parsley (stalks and all) and walnuts too. Cut each block of halloumi into eight slices. Keep to one side.

3

In a small bowl mix the walnuts with the honey, a pinch of chilli and the parsley. Give it a quick taste to check for seasoning and add a pinch of salt and pepper if necessary. We will spoon this over the halloumi when it is cooked.

4

Put the broccoli on a baking tray and drizzle over some oil, a pinch of salt and pepper. When the butternut squash has been roasting for 20 mins, put the brocoli on the middle shelf of your oven to roast for the remaining 15 mins, until crispy on the outside. Tip: The oven is hot, so check the broccoli after 12 mins.

5

Heat a drizzle of oil in a frying pan on medium-high heat and add the halloumi slices. Cook until golden, 2-3 mins on each side. Tip: The halloumi needs to be golden brown so don't overcrowd the pan, cook in batches if necessary. When all the halloumi is cooked, remove to a plate. Add the honey and walnut dressing to your pan and warm through to melt the honey.

6

Arrange the roasted butternut squash wedges and broccoli on your plate. Top with the halloumi slices and drizzle over the warmed honey and walnut dressing. Yum!