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.
Serving size
Ingredients
Ingredients
- 80g rocket
-
15ml hot honey(honey, chilli extract)
-
4 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 2 onion
- 30g pumpkin seeds
- 200g baby tomatoes
- 1 unwaxed lime
- 1 handful of fresh mint
-
250g halloumi (Milk)(cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
-
140g sweetcorn(sweetcorn, water, salt)
- 2 courgette
- 1 handful of fresh coriander
-
160g quinoa(quinoa (100%))
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 143Kcal | 631Kcal |
| 600kJ | 2640kJ | |
| Fat | 8.8g | 39g |
| of which saturates | 3.0g | 13g |
| Carbohydrates | 10g | 43g |
| of which sugars | 3.9g | 17g |
| Protein | 6.7g | 29g |
| Salt | 0.56g | 2.5g |
| Fibre | 2.0g | 8.7g |
8 plants
Grilled Garlic Herb Halloumi Bites with Quinoa Salad
Who said salads have to be boring? Here, you'll grill moreish halloumi coated in garlic and herb paste until golden. Serve with a fluffy quinoa salad packed with juicy plum tomatoes, sweetcorn kernels and courgette. It's sunshine in a bowl!
Cooking Instructions
Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Bring a medium saucepan filled with salted hot water to a boil
- Line a baking tray with silver foil
- Pull out a large mixing bowl, a small mixing bow, a large frying pan & a sieve
Get the quinoa on & prep
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked. Drain, then rinse under cold water to cool
- Meanwhile, halve the tomatoes and lime. Cut each onion into 8 wedges
- Combine the juice from the lime, three-quarters of the garlic herb paste and 2 tbsp oil in the large bowl. Season with salt and pepper
- Add the tomatoes to the bowl and set aside to macerate
Grill the halloumi & courgettes
- Slice the courgettes into 1cm thick half-moons. Dice the halloumi into 2cm cubes
- Place the onion wedges and courgette onto one side of the baking tray. Drizzle with 1 tbsp oil
- Grill for 6 mins, then add the halloumi to the other side of the tray, toss with the remaining garlic herb paste, then return to the grill for 9-10 mins, until golden brown
Char the corn
- Drain the sweetcorn
- Heat the large frying pan with 1 tsp oil on a medium-high heat. Once hot, add the corn and cook for 4-5 mins, until starting to char
Make the rest of the salad
- Finely chop the mint leaves and parsley
- When everything's ready, to the tomato bowl, add the mint, parsley, charred sweetcorn, tomatoes, cooked quinoa, grilled onion and courgette. Toss to coat in the dressing
Plate up
- Add the rocket to the bowl and toss to combine
- Serve the quinoa salad on plates and top with the herby halloumi bites
- Drizzle over the hot honey and scatter with the pumpkin seeds to finish
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