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.
Honeyed Halloumi with Red Pepper Rice & Mangetout
Golden bites of halloumi, drizzled with sticky honey. Paired with a bowl of Spanish-style rice, that you'll whip up in no time – starring sizzling onions, juicy tomatoes and our smoky red pepper tapenade. Just add mangetout for greens. It's ready in 20!
Ready in 20
1/3 daily fibre
5 plants
Serving size
Ingredients
- 25g honey
- 1 handful of fresh flat-leaf parsley
- 250g halloumi (use half) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 80g mangetout
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 tbsp red pepper tapenade (Sulphites) (Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
- 110g baby tomatoes
- 2 garlic clove
- 1 pepper
- 1 onion
Nutritional Information
Calories: 564
Protein: 25g
Carbs: 55g
Fat: 27g
Ingredients
- 2 tbsp red pepper tapenade (use half) (Sulphites) (Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 pepper (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)
- 80g mangetout (use half)
- 110g baby tomatoes (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 onion (use half)
- 25g honey (use half)
- 2 garlic clove
Nutritional Information
Calories: 569
Protein: 25g
Carbs: 56g
Fat: 27g
Honeyed Halloumi with Red Pepper Rice & Mangetout
Golden bites of halloumi, drizzled with sticky honey. Paired with a bowl of Spanish-style rice, that you'll whip up in no time – starring sizzling onions, juicy tomatoes and our smoky red pepper tapenade. Just add mangetout for greens. It's ready in 20!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium non-stick frying pan & a measuring jug
Cook the veg
- Thinly slice the pepper and onion
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the pepper and onion and cook for 4-5 mins, until softened
Make the red pepper rice
- Finely chop or crush the garlic. Quarter the tomatoes
- Add both to the pan, cook for 2 mins, then add the red pepper tapenade, stock powder, rice and 150ml water (75ml for 1 person)
- Break up the rice with a wooden spoon. Simmer for 3-5 mins, until most of the liquid has evaporated
- In the final 2 mins of cooking, add the mangetout to the rice pan and simmer until tender
Halloumi time
- Meanwhile, cut the half pack of halloumi into 2cm cubes
- Heat the medium non-stick frying pan with 1/2 tsp oil on high heat. Once hot, add the halloumi and cook for 4-6 mins, turning regularly, until golden and soft
Last bits
- Roughly chop the parsley and stir half through the rice. Season with salt and pepper
Plate up
- Share the red pepper rice between bowls, topped with the halloumi
- Drizzle over the honey and sprinkle with the remaining parsley
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