Lime Glazed Halloumi, Avocado and Pomegranate
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Lime Glazed Halloumi, Avocado and Pomegranate

Lime Glazed Halloumi, Avocado and Pomegranate

with Spiced Corn Rice and Yoghurt

Our Lime Glazed Halloumi, Avocado and Pomegranate is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!


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 Time30 minutes
Cooking time20 minutes


serving amount

150 grams

Basmati Rice

225 grams


(Contains Milk)

2 unit(s)

Garlic Clove

1 unit(s)


1 unit(s)


1 unit(s)


160 grams


1 sachet(s)

Central American Style Spice Mix

15 grams

Vegetable Stock Paste

(Contains Celery)

25 grams

Sun-Dried Tomato Paste

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

1 tsp


20 grams


1 tbsp



Nutritional information

Energy (kJ)4629 kJ
Energy (kcal)1106 kcal
Fat59.5 g
of which saturates28 g
Carbohydrate105.9 g
of which sugars34.2 g
Protein41.3 g
Salt5.37 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press
Large Frying Pan
Paper Towel


Start the Rice

Boil a full kettle.

Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Meanwhile, drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak.

Prep the Veg

Peel and grate the garlic (or use a garlic press).

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.

Halve the pomegranate. Remove the seeds from the white pith by patting the outside of the pomegranate with the back of a spoon. Separate the seeds and place into a bowl. Careful - the juice stains. Discard the pith.

Zest and halve the lime. Drain the sweetcorn in a sieve.

Char the Corn

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

When the corn is charred, reduce the heat to medium-high. Stir in the garlic and the Central American style spice mix. Fry for 1 min.

Bring on the Flavour

Pour the water for the sauce (see pantry for amount) into the frying pan. Stir in the veg stock paste, sun-dried tomato paste and sugar (see pantry for amount). Bring to the boil, then simmer for 1 min. 

When the rice is cooked, add the corn and sauce to the rice pan. Add the butter (see pantry for amount), lime zest and squeeze in half the lime juice.

Stir well to combine, then taste and add more salt and pepper if needed. Cover with a lid to keep warm.

Fry the Halloumi

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

Wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil. Once hot, add the halloumi and fry until golden, 2-3 mins each side.

Once golden, remove the pan from the heat and allow to cool slightly.

Drizzle over the honey (see pantry for amount) and remaining lime juice. Turn the halloumi to glaze it.

Serve Up

When everything's ready, share the spiced rice and veg between your bowls. 

Top with the glazed halloumi, avocado chunks and a good dollop of yoghurt. Sprinkle over the pomegranate seeds to finish.