HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoneyed Halloumi Ciabatta
Honeyed Halloumi Ciabatta

Honeyed Halloumi Ciabatta

Ready in 10 | Three Steps

Extra Rapid
Read more

We’ve drizzled halloumi in sweet and sticky honey to create a centrepiece for our ciabatta that’ll knock your socks off. Stacked on top of sundried tomato mayonnaise and served with a refreshing tomato & rocket salad and diced potatoes, this super simple recipe 10 minute recipe is an instant winner.

Allergens:MilkEggMustardCereals containing GlutenSulphites

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 Time10 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 block(s)



1 sachet

Sun-Dried Tomato Paste

2 sachet


(ContainsEgg, Mustard)

1 pack(s)

Pre-Cooked Baby Potatoes

2 sachet


2 unit(s)


(ContainsCereals containing Gluten)

1 punnet(s)

Premium Tomatoes

1 sachet

Balsamic Vinegar


1 bag(s)


Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4473 kJ
Energy (kcal)1069 kcal
Fat60.0 g
of which saturates21.0 g
Carbohydrate92 g
of which sugars26.0 g
Protein42 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

a) Heat 2 frying pans on medium high heat. b) Slice the halloumi into 3 slices per person. c) In a small bowl mix the sundried tomato paste with the mayo and set aside. d) Add a drizzle of oil to one of the frying pans, then add the precooked potatoes and fry till golden, turning frequently, 7-8 mins.


a) Add a drizzle of oil to the other frying pans, then add the halloumi slices and cook until golden, 2-3 mins each side. b) Once cooked, drizzle the halloumi with the honey and remove the pan from the heat. c) Meanwhile, slice the ciabatta in halve and halve the tomatoes. d) In a small bowl mix together the olive oil ( see ingredients list for amount), balsamic vinegar and season with salt and pepper. e) Add to the tomatoes and rocket and mix together well.


a) Spread the sundried tomato mayo of the base of the each ciabatta. b) Top with the honeyed halloumi and the top of the ciabatta. c) Serve with the crispy potatoes, salad and any remaining mayo. Enjoy!