The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sticky Honey Halloumi Bowl with Sumac Roasted Veg
A vibrant bowl, perfect for summer. Starring golden halloumi, coated in sticky honey, and a medley of juicy peppers, sweet onion and seasonal courgette, roasted in fragrant sumac. Add fluffy quinoa, crunchy pine nuts and a refreshing mint yoghurt drizzle to complete the dish.
6 plants
Serving size
Ingredients
- 2 onion
- 1 handful of fresh mint
- 2 pepper
- 1 garlic clove
- 25g honey
- 80g rocket
- 2 courgette
- 250g halloumi (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 tsp sumac
- 160g quinoa (Quinoa 100%)
- 160g greek style yoghurt (Milk)
- 20g pine nuts
Nutritional Information
Calories: 579
Protein: 28g
Carbs: 45g
Fat: 32g
Sticky Honey Halloumi Bowl with Sumac Roasted Veg
A vibrant bowl, perfect for summer. Starring golden halloumi, coated in sticky honey, and a medley of juicy peppers, sweet onion and seasonal courgette, roasted in fragrant sumac. Add fluffy quinoa, crunchy pine nuts and a refreshing mint yoghurt drizzle to complete the dish.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large non-stick frying pan, a grater & a small bowl
Prep the veg
- Roughly dice the peppers into 3cm chunks. Cut each onion into 8 wedges. Thinly slice the courgettes into 1/2cm half-moons
- Add the prepped veg to the lined baking tray, then toss with 1 tsp oil, half the sumac and a generous pinch of salt and pepper
- Roast for 15-18 mins, until soft and golden
Meanwhile, cook the quinoa
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain. Return to the saucepan
Make the mint yoghurt
- Pick the mint leaves from the stalks and finely chop. Finely grate the garlic
- In the small bowl, combine the yoghurt, garlic and half the mint. Season with salt and pepper
Fry the halloumi
- Thinly slice the halloumi and pat dry
- Heat the large frying pan with 2 tsp oil on high heat. Once hot, add the halloumi and cook for 3-4 mins each side, until golden brown
- Drizzle the honey and remaining sumac over the halloumi. Add the pine nuts. Cook for 1 min, until the pine nuts are golden
Plate up
- Stir the rocket and remaining mint through the quinoa
- Serve the roasted veg into bowls, with the quinoa alongside. Top with the sticky halloumi and pine nuts. Drizzle over the mint yoghurt
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