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Hot Honey Glazed Halloumi and Rosemary Tomato Sauce

with Basmati Rice, Cranberries and Tenderstem®
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
765 kcal
Protein
: 
38.7g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 grams

Halloumi

(Contains: Milk)

2 unit(s)

Garlic Clove

150 grams

Tenderstem® Broccoli

150 grams

Basmati Rice

1 carton(s)

Tomato Passata

30 grams

Dried Cranberries

10 grams

Vegetable Stock Paste

1 sachet(s)

Dried Rosemary

15 grams

Honey

1 pinch

Chilli Flakes

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

Energy (kJ)3200 kJ
Energy (kcal)765 kcal
Fat31.9 g
of which saturates18.7 g
Carbohydrate78.9 g
of which sugars17.1 g
Dietary Fibre5 g
Protein38.7 g
Salt3.2 g
Potassium297.8 mg
Calcium36 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Chopping Board
•Grater
•Knife
•Medium Saucepan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Drain the halloumi then cut it into 3 slices per person.

Pop the halloumi into a small bowl of cold water and leave to soak.

Peel and grate the garlic (or use a garlic press). Chop the Tenderstem® into thirds.

2

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

3

Stir the passata, cranberries, garlic, vegetable stock, dried rosemary, sugar and water for the sauce (see ingredients for both amounts) into a medium saucepan.

Place onto medium-high heat and simmer for 3-4 mins. Then, add the tenderstem and simmer until tender, 6-8 mins 

 

4

Meanwhile, remove the halloumi from the cold water and pat dry with kitchen paper.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side.

5

Once golden, remove from the heat and drizzle over the honey and sprinkle as much chilli flakes as you want.

6

When everything is ready share the rice into your bowls

Spoon the sauce and tenderstem onto the rice.

Top with the hot honey glazed halloumi

Enjoy!

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