Spiced Halloumi Steaks and Hot Honey Sauce
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Spiced Halloumi Steaks and Hot Honey Sauce

with Potato Wedges and Baby Leaf Salad


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 Time35 minutes
Cooking time20 minutes


serving amount

225 grams


(Contains Milk)

450 grams


15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

125 grams

Baby Plum Tomatoes

1 sachet(s)

Central American Style Spice Mix

30 grams

Hot Sauce

15 grams


50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

30 grams


1 tbsp



Nutritional information

Energy (kJ)3377 kJ
Energy (kcal)807 kcal
Fat50 g
of which saturates25.6 g
Carbohydrate60.3 g
of which sugars16.3 g
Protein31.5 g
Salt3.53 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Bowl
Large Frying Pan



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

Meanwhile, drain the halloumi, then cut it in half lengthways to make 2 'steaks', one per person. Place them into a medium bowl of cold water and leave to soak. 


Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges 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, in a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).  

Halve the tomatoes and add to the dressing. Season with salt and pepper and set aside for now. 


About 15 mins before the wedges are ready, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. Sprinkle over the Central American style spice mix. 

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

Transfer the halloumi to a medium baking tray and bake on the middle shelf of your oven until softened, 5-6 mins. 


While the halloumi is in the oven, clean out the (now empty) frying pan and pop it back on medium heat. 

Add the hot sauce, honey and butter (see pantry for amount) and stir vigorously until the butter has melted and the sauce is piping hot,1-2 mins.


When everything's ready, add the baby leaves to the bowl of tomatoes and toss together. 

Share the halloumi steaks out between your plates, spooning over the hot honey sauce (reheat first if needed).

Serve the wedges, salad and a dollop of the mayo (see pantry for amount) alongside.