HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoneyed Chermoula Spiced Halloumi
Honeyed Chermoula Spiced Halloumi

Honeyed Chermoula Spiced Halloumi

with Summer Salad on Naan Bread

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Our Honeyed Chermoula Spiced Halloumi is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Allergens:MilkSulphitesCereals containing glutenNutsCelerySesamePeanut

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Medium Tomato

1 unit(s)

Baby Gem Lettuce

250 grams



1 sachet

Chermoula Spice Mix

2 sachet


1 sachet

Cider Vinegar


2 unit(s)

Plain Naan

(ContainsMilk, Cereals containing gluten)

1 sachet

Dukkah Mix

(ContainsNuts, Celery, Sesame, Peanut)

Not included in your delivery

2 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3576 kJ
Energy (kcal)855 kcal
Fat44.0 g
of which saturates20.0 g
Carbohydrate74.1 g
of which sugars21.3 g
Protein39.3 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Kitchen Paper
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C/180°C fan/gas mark 6.
b) Trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre.
c) Chop the tomatoes into 2cm chunks.
d) Trim the baby gem lettuce, halve lengthways, then thinly slice widthways.


a) Drain the halloumi, then cut it into slices (3 per person).
b) Place them into a small bowl of cold water and leave to soak.
c) In another small bowl, mix together the chermoula spice mix (use less if you don't like heat), three quarters of the honey and 1 tbsp of water per person. Set aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.


a) Pop the cider vinegar and remaining honey into a large bowl with the olive oil for the dressing (see ingredients for amount).
b) Season with salt and pepper, mix well, then set aside your salad dressing.
c) Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.


a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the halloumi and fry until golden, 2-3 mins each side.
c) Remove the pan from the heat and allow to cool slightly before pouring over the chermoula honey mixture.
d) Turn the halloumi to coat in the spiced honey.


a) Put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
b) Meanwhile, add the courgette, baby gem and tomatoes to the bowl of salad dressing.
c) Toss to coat.


a) Place a naan on each plate and drizzle with a little olive oil.
b) Top with the salad and halloumi slices.
c) Sprinkle over the dukkah and drizzle over any remaining dressing and spiced honey from the pan to finish. Enjoy!