Honeyed Halloumi Salad and Pesto Dressing
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Honeyed Halloumi Salad and Pesto Dressing

with Courgette, Roasted Potato and Croutons

Cereals containing gluten

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 Time40 minutes
Cooking time30 minutes


serving amount

1 unit(s)

Baking Potato

225 grams


(Contains Milk)

1 unit(s)


(Contains Cereals containing gluten)

1 unit(s)


(May contain Celery)

32 grams

Fresh Pesto

(Contains Milk)

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

1 unit(s)

Medium Tomato

40 grams

Wild Rocket

Not included in your delivery

1 tsp

Sugar for the Dressing

2 tbsp

Olive Oil for the Dressing

2 tbsp



Nutritional information

Energy (kJ)3376 kJ
Energy (kcal)807 kcal
Fat44.1 g
of which saturates19.3 g
Carbohydrate72.1 g
of which sugars22.8 g
Protein33.5 g
Salt3.32 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Small Bowl
Large Frying Pan
Large Bowl



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, 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.

Tear the ciabatta into roughly 2cm chunks.

Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.


While everything bakes, trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total.

Turn only every couple of mins. 


While the courgette fries, in a large bowl, mix the pesto, cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

Cut the tomato into 1cm chunks and toss through the dressing. 

Once the courgette has finished cooking, season with salt and pepper, then add to the dressing. 


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

Return the (now empty) pan to a medium-high heat with a drizzle of oil. Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.

Once cooked, remove the halloumi from the heat and drizzle over the honey (see pantry for amount). 


Toss the roasted potato, croutons and rocket through the dressing.

Share your salad between your serving bowls. 

Top with your honeyed halloumi.