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 greek style yoghurt (Milk)
- 2 pepper
- 2 courgette
- 1 handful of fresh coriander
- 1 unwaxed lemon
- 1 tsp sumac
-
250g halloumi (Milk)(cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 25g honey
- 2 tsp sesame seeds (Sesame)
- 80g baby spinach
- 1 tbsp ground cumin
-
1 tbsp baharat spice blend(Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
-
500g steamed wholegrain & wild basmati(Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
Allergens
Contains:
Milk, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 122Kcal | 571Kcal |
| 511kJ | 2389kJ | |
| Fat | 6.7g | 31g |
| of which saturates | 3.0g | 14g |
| Carbohydrates | 10g | 46g |
| of which sugars | 3.0g | 14g |
| Protein | 5.5g | 26g |
| Salt | 0.32g | 1.5g |
| Fibre | 1.9g | 8.7g |
8 plants
Sticky Honey Halloumi with Wild Rice, Grilled Veg & Yoghurt Dressing
Drizzle halloumi in sticky-sweet honey. Grill peppers and courgettes till soft and golden. Then, pour over a citrussy, yoghurt sumac dressing for brightness and serve with nutty wild rice. The best part? You made it all yourself!
Cooking Instructions
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 yoghurt dressing
- Finely chop the coriander. Halve the lemon
- Add the sumac, yoghurt, juice from half the lemon and half the coriander to the small bowl. Add 1 tbsp water and 1 tsp oil, and mix together well. Season 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 yoghurt dressing
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