Sticky Glazed Halloumi Souvlaki
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Sticky Glazed Halloumi Souvlaki

Sticky Glazed Halloumi Souvlaki

with Seasoned Fries and Harissa Yoghurt Sauce

Inspired by some of the world's most popular street food, this tasty Sticky Glazed Halloumi Souvlaki is perfect for a casual sharing-style vegetarian dinner.

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 time35 minutes


serving amount

450 grams


1 sachet(s)

Roasted Spice and Herb Blend

225 grams


(Contains Milk)

½ unit(s)

Red Onion

24 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

1 unit(s)

Medium Tomato

1 unit(s)

Baby Gem Lettuce

50 grams

Harissa Paste

(Contains Sulphites)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

2 unit(s)

Greek Style Flatbreads

(Contains Cereals containing gluten May contain Milk)

25 grams

Red Pepper Chilli Jelly

Not included in your delivery

1 tsp

Sugar for the Pickle

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)4162 kJ
Energy (kcal)995 kcal
Fat47.3 g
of which saturates21.1 g
Carbohydrate100 g
of which sugars25.6 g
Protein42.2 g
Salt3.81 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Small Bowl
Large Frying Pan
Medium Bowl


Eyes on the Fries

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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel). 

Pop the fries onto a large baking tray. Drizzle with oil and sprinkle with the roasted spice and herb blend. 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, drain the halloumi, then cut it into 2cm chunks. Pop them into a small bowl of cold water and leave to soak.

Get Prepped

Meanwhile, halve, peel and slice the red onion (see ingredients for amount) as thinly as you can.

Pop it into a small bowl with half the red wine vinegar and the sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Cut the tomato into 2cm chunks. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Mix the Harissa Sauce

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

Wipe out the (now empty) halloumi bowl and pop in the harissa paste (add less if you'd prefer things milder) and yoghurt. Stir to combine, then set aside. 

Fry the Halloumi

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

Once hot, add the halloumi and fry until golden, turning frequently, 4-5 mins.

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

Dress the Salad

While the halloumi fries, pop the flatbreads into the oven until warm, 3-4 mins.

In a medium bowl, mix together the remaining red wine vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the chopped tomato and half the baby gem to the bowl of dressing and toss to coat. 

Stack up and Serve

When ready to serve, pop a warm flatbread onto each plate.

Spread over the harissa yoghurt and scatter over the remaining lettuce. Top with the halloumi, then drizzle over the red pepper chilli jelly. Finish with as much pickled onion as you'd like.

Serve your halloumi souvlaki with the fries and tomato salad on the side.