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 & Kefir Dressing
Drizzle halloumi in sticky-sweet honey. Grill peppers and courgettes till soft and golden. Then, pour over a citrussy, kefir sumac dressing for brightness and serve with nutty wild rice. The best part? You made it all yourself!
8 plants
Serving size
Ingredients
- 500g steamed wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 1 tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 tbsp ground cumin
- 80g baby spinach
- 2 tsp sesame seeds (Sesame)
- 25g honey
- 250g halloumi (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 250ml kefir (use half) (Milk)
- 1 tsp sumac
- 1 unwaxed lemon
- 1 handful of fresh coriander
- 2 courgette
- 2 romano pepper
Nutritional Information
Calories: 554
Protein: 26g
Carbs: 45g
Fat: 30g
Sticky Honey Halloumi with Wild Rice, Grilled Veg & Kefir Dressing
Drizzle halloumi in sticky-sweet honey. Grill peppers and courgettes till soft and golden. Then, pour over a citrussy, kefir sumac 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 courgettes and peppers into 2cm chunks
- Place both onto the foil-lined baking tray and toss with 1 tbsp oil. Season with salt and pepper
- Grill for 10-12 mins, until golden
Make the kefir dressing
- Finely chop the coriander. Halve the lemon
- In the small bowl, combine the sumac, the juice from half the lemon, the half bottle of kefir, half the coriander and 1 tsp oil. Season well with salt and pepper
Halloumi time
- Cut the halloumi into 2cm cubes
- After 10-12 mins of the veg grilling, take the tray out of the oven. Push the veg to one side of the tray and add the halloumi to the other side
- Toss the halloumi with the honey and sesame seeds
- Return to the oven and grill for another 5-7 mins, until the halloumi is golden
Heat the rice
- Rinse and roughly chop the spinach
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the cumin and baharat, then cook for 30 secs
- Add the spinach, cook for another 30 secs until beginning to wilt, then add the rice and break it up with a wooden spoon
- Add a splash of water and a pinch of salt, then cook for a final 2-3 mins, until the rice is piping hot
Finish & plate up
- Stir the roasted veg into the rice, then serve into bowls, topped with the halloumi
- Scatter over the remaining coriander. Drizzle over the kefir dressing
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