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 with Wild Rice, Grilled Veg & Coriander Yoghurt
Drizzle halloumi in sticky-sweet honey. Roast peppers and courgette till soft and golden. Then, pour over a citrussy, yoghurt coriander dressing for brightness and serve with nutty wild rice. The best part? You made it all yourself!
6 plants
Serving size
Ingredients
- 40g baby spinach
- 80g greek style yoghurt (Milk)
- 1 tsp sesame seeds (Sesame)
- 250g steamed wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 1 tsp ground cumin
- 1 tsp cumin seeds
- 25g honey
- 250g halloumi (use half) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 unwaxed lemon
- 1 handful of fresh coriander
- 1 courgette
- 1 pepper
Nutritional Information
Calories: 631
Protein: 27g
Carbs: 54g
Fat: 35g
Ingredients
- 40g baby spinach (use half)
- 80g greek style yoghurt (use half) (Milk)
- 1 tsp sesame seeds (use half) (Sesame)
- 1 tsp ground cumin (use half)
- 1 courgette (use half)
- 250g steamed wholegrain & wild basmati (use half) (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 250g halloumi (use a quarter) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 handful of fresh coriander (use half)
- 1 unwaxed lemon (use half)
- 25g honey (use half)
- 1 pepper (use half)
- 1 tsp cumin seeds (use half)
Nutritional Information
Calories: 653
Protein: 27g
Carbs: 54g
Fat: 37g
Sticky Honey Halloumi with Wild Rice, Grilled Veg & Coriander Yoghurt
Drizzle halloumi in sticky-sweet honey. Roast peppers and courgette till soft and golden. Then, pour over a citrussy, yoghurt coriander dressing for brightness and serve with nutty wild rice. The best part? You made it all yourself!
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a large frying pan, a small bowl & a sieve
Grill the veg
- Dice the courgette and pepper into 2cm chunks
- Place both onto the foil-lined baking tray and toss with 2 tsp oil. Season with salt and pepper
- Grill for 12-15 mins, until golden and tender
Make the coriander yoghurt
- Meanwhile, finely chop the coriander. Halve the lemon
- To the small bowl, add the yoghurt, juice from half the lemon, half the coriander and 1 tbsp water (1/2 tbsp for 1 person). Season with salt and pepper
- Drain the halloumi, pat dry, and cut half into 2cm cubes
Grill the halloumi
- After 12-15 mins of grilling, push the veg to one side of the baking tray and add the halloumi to the other side
- Toss the halloumi with the honey and sesame seeds
- Place the tray under the grill for another 5-7 mins, until the halloumi is golden
Rice time
- Rinse the spinach, then roughly chop
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the cumin seeds and ground cumin. Cook for 30 secs, then add the spinach and cook for 1 min, until beginning to wilt. Add the rice and break it up with a wooden spoon
- Add a splash of water and a pinch of salt. Cook for 2-3 mins, until piping hot
Finish & plate up
- Stir the roasted veg into the rice
- Share the rice between bowls, topped with the halloumi. Drizzle over the coriander yoghurt
- Garnish with the remaining coriander and lemon, cut into wedges
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