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.
Pan-fried Halloumi with Roasted Sweet Potato, Ve'duja & Cabbage Slaw
Get your roasting tin ready! We've got golden halloumi sand a medley of vibrant veg, sweet potatoes, charred corn, and nutty Tenderstem broccoli, coated in warm Mexican spice. Drizzle everything with fiery vegan 'nduja, blended with honey for sweetness. On the side? A cooling and crunchy cabbage slaw.
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 25g honey (use half)
- 40g vegan 'nduja (Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
- 250g halloumi (use half) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 140g sweetcorn (sweetcorn, water, salt)
- 90g Tenderstem broccoli
- 1 unwaxed lime
- 1 handful of fresh flat-leaf parsley
- 1 red cabbage
- 2 small sweet potato
Nutritional Information
Calories: 646
Protein: 25g
Carbs: 70g
Fat: 31g
Ingredients
- 40g vegan 'nduja (use half) (Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
- 25g honey (use a quarter)
- 1 red cabbage (use half)
- 90g Tenderstem broccoli (use half)
- 250g halloumi (use a quarter) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 unwaxed lime (use half)
- 2 small sweet potato
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
Nutritional Information
Calories: 847
Protein: 28g
Carbs: 116g
Fat: 33g
Pan-fried Halloumi with Roasted Sweet Potato, Ve'duja & Cabbage Slaw
Get your roasting tin ready! We've got golden halloumi sand a medley of vibrant veg, sweet potatoes, charred corn, and nutty Tenderstem broccoli, coated in warm Mexican spice. Drizzle everything with fiery vegan 'nduja, blended with honey for sweetness. On the side? A cooling and crunchy cabbage slaw.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Line a baking tray with parchment paper
- Pull out a medium non-stick frying pan, a medium bowl, a small bowl & a sieve
Get the wedges on
- Cut the sweet potatoes into wedges, place onto one side of the lined baking tray, then toss with 1/2 tsp oil and a pinch of salt and pepper
- Roast for 15 mins
Make the slaw
- Trim and thinly slice the cabbage. Roughly chop the parsley
- Add both to the medium bowl and squeeze in the juice from the lime. Season with salt and pepper, then mix well
Add the veg
- Trim the broccoli and cut into thirds. Drain the sweetcorn
- After 15 mins, add the broccoli and sweetcorn to the other side of the lined baking tray, then toss with 1/2 tsp oil and the Mexican spice mix. Season with salt and pepper
- Roast all together for a final 10-15 mins, until soft and golden
Halloumi time
- Cut the half block of halloumi into 2cm cubes
- Heat the medium non-stick frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the halloumi and cook for 3-4 mins per side, until golden
Make the dressing & plate up
- Place the vegan 'nduja (add less if you prefer less heat) and the half pack of honey into the small bowl. Mix together with 2 tbsp water (1 tbsp for 1 person), until it reaches drizzling consistency
- Share the halloumi between plates, with the sweet potato wedges, sweetcorn, broccoli and cabbage slaw alongside. Drizzle the dressing over the halloumi
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