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Honeyed Peri Peri Halloumi Salad

Honeyed Peri Peri Halloumi Salad

with Roast Potatoes, Pepper and Rocket

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

Tags:VeggieExtra spicy
Allergens:Milk

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
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 unit(s)

Bell Pepper

2 unit(s)

Medium Tomato

1 bunch(es)

Mint

½ unit(s)

Lemon

250 grams

Halloumi

(ContainsMilk)

½ sachet

Peri Peri Seasoning

40 grams

Rocket

1 sachet

Honey

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)2976 kJ
Energy (kcal)711 kcal
Fat39.5 g
of which saturates19.6 g
Carbohydrate57.4 g
of which sugars17.4 g
Protein34.1 g
Salt2.86 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Zester
Bowl
Kitchen Paper
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Halve the pepper and discard the core and seeds. Slice into thin strips.
Pop the potatoes and pepper 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 the potatoes are golden and peppers are soft and slightly charred, 25-35 mins. Turn halfway through.

2

Meanwhile, halve the tomatoes and chop into 2cm chunks. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest and halve the lemon.
Drain the halloumi, then cut into slices (3 per person). Place them into a small bowl of cold water and leave to soak.

3

Add the lemon zest and olive oil for the dressing (see ingredients for amount) to a large bowl and squeeze in the lemon juice. Season with salt, pepper and a pinch of sugar (if you have any).
Stir to combine, then reserve a few tbsps of dressing for serving in a small bowl.
Add the tomatoes and mint to the remaining dressing in the large bowl, then set aside.

4

Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Discard the water from the bowl and wipe it dry, then add the peri peri seasoning to it (use less if you don't like heat).
Add the halloumi to the seasoning and toss to coat, then set aside.

5

When 5 mins of roasting time remain, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the spiced halloumi and fry until golden, 2-3 mins each side, then remove from the heat.
Drizzle the fried halloumi with the honey and turn to glaze it all over. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

6

When the peppers and potatoes are cooked, add them to the large bowl of dressing and toss together with the tomatoes and mint. Spoon your roasted veg salad into bowls, then top with the glazed halloumi slices.
Serve the rocket alongside drizzled with the reserved dressing. Enjoy!