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.
LEON’s Honey Halloumi with Herbed Rice
Back with a bang! Mindful Chef x LEON have reunited to create this rainbow rice bowl, starring sticky-honey halloumi. Ready in minutes, thanks to LEON's NEW Herbed Wholegrain Microwave Rice. Dish up with Mediterranean-style roasted veggies & a refreshing caper salad. This one’s a real crowd-pleaser!
1/3 daily fibre
7 plants
Serving size
Ingredients
- 250g halloumi (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 40g capers (Water, Salt, Vinegar)
- 1 handful of fresh dill
- 480g leon herbed wholegrain rice (Cooked Wholegrain Brown Basmati Rice (Water, Brown Basmati Rice) (59%), Cooked Red Quinoa (Water, Red Quinoa) (13%), Courgette (8%), Yellow Pepper (4%), Spring Onion, Red Pepper (2%), Sunflower Seeds (1.5%), Vegetable Oil (Sunflower Oil, Rapeseed Oil), Pumpkin Seeds (1%), Basil, Onion Powder, Parsley, Lemon Juice (0.5%), Flavouring, Salt, Roasted Garlic Purée, Concentrated Orange Juice, Cornflour, Thyme, Yeast Extract Powder, Garlic Purée)
- 2 romano pepper
- 2 onion
- 40g rocket
- ½ tsp chilli flakes
- 1 cucumber
- 50g honey
- 1 unwaxed lemon
- 1 aubergine
- 200g baby tomatoes
Nutritional Information
Calories: 590
Protein: 24g
Carbs: 49g
Fat: 33g
LEON’s Honey Halloumi with Herbed Rice
Back with a bang! Mindful Chef x LEON have reunited to create this rainbow rice bowl, starring sticky-honey halloumi. Ready in minutes, thanks to LEON's NEW Herbed Wholegrain Microwave Rice. Dish up with Mediterranean-style roasted veggies & a refreshing caper salad. This one’s a real crowd-pleaser!
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Cooking Instructions
- Turn the grill to high (240C). Halve the aubergine lengthways and slice into 1cm half-moons. Roughly slice the peppers. Peel and halve the onions. Cut 1 onion into 8 wedges. Finely dice the other, and set aside for the cucumber salad. Place the onion wedges, aubergine and peppers onto a foil-lined baking tray. Drizzle the veg with 1 tbsp oil, and season with sea salt and black pepper. Grill for 8-12 mins, turning once, until soft and charred.
- Meanwhile, make the cucumber salad; dice the cucumber into 1cm cubes. Quarter the tomatoes. Roughly chop the capers. Quarter the lemon. Roughly chop the dill. Put the cucumber, tomatoes, diced onion, capers and half the dill into a salad bowl. Mix with 1 tbsp olive oil, the juice from half the lemon and a good pinch of sea salt. Set aside.
- Slice the halloumi into 12 pieces. Heat a large frying pan on medium-high heat. Add the halloumi and cook for 2-3 mins per side, until golden brown. Once golden, add 1 pot of honey, a squeeze of lemon juice and a pinch of chilli flakes to the pan. Cook for a further 30 seconds, then remove from the heat. Toss the halloumi in the sticky sauce to coat.
- In the meantime, heat a large frying pan on medium-high heat. Add the herbed rice and break it up with a wooden spoon. Add 1 tbsp of water and cook for 2-3 mins, until piping hot. Season with a pinch of sea salt and black pepper and remove from the heat.
- When you are ready to serve, toss the rocket through the cucumber salad and season with a pinch of sea salt. Serve the salad in bowls alongside the roasted vegetables and herbed rice. Drizzle the remaining honey and 2 tsp olive oil all over. Top with the halloumi and garnish with the remaining dill and lemon wedges.
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