Speedy Honey Halloumi with Red Pepper Rice

Serving size

1 person 2 people 4 people

Ingredients

11g vegetable stock powder

(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
25g honey
1 handful of fresh flat-leaf parsley
160g mangetout
4 tbsp red pepper tapenade

(Roasted Red Peppers, Rapeseed Oil, Spanish Tomato Paste, Roasted Aubergines, Salt (Anti caking agent), Garlic, Roasted Onion Granules, Balsamic Vinegar, Roasted Red Bell Peppers, Ground Oregano, Ground black pepper, Citric Acid)
500g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
3 garlic clove
200g baby tomatoes
250g halloumi (Milk)

(cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
1 onion
2 pepper

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	124Kcal	526Kcal
	520kJ	2200kJ
Fat	6.1g	26g
of which saturates	2.8g	12g
Carbohydrates	11g	48g
of which sugars	3.8g	16g
Protein	5.7g	24g
Salt	0.6g	2.5g
Fibre	2.1g	8.7g

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Ready in 20 5 plants

Speedy Honey Halloumi with Red Pepper Rice

Prep time: 15 mins

Total time: 20 mins

Cuisine: Spanish

Food group: Dairy

Golden bites of halloumi, drizzled with sticky honey. Paired with Spanish-style rice – whipped up in seconds with tangy red pepper tapenade, sizzling onions and crunchy peppers. Just add mangetout for greens. It's ready in 20!

Cooking Instructions

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.

Before you start

Pull out 2 large frying pans & a measuring jug

Get started

Thinly slice the peppers. Finely dice the onion
Heat a large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the pepper and onion to the pan, then cook for 4-6 mins, until softened

Simmer simmer

Finely chop or crush the garlic. Quarter the tomatoes
Add both to the frying pan, cook for 2 mins, then add the red pepper tapenade, rice, stock powder and 300ml water. Break up the rice with a wooden spoon
Simmer for 4-6 mins, until most of the liquid has evaporated. In the final 2 mins of cooking, add the mangetout and simmer until tender

Halloumi time

Meanwhile, cut the halloumi into 2cm cubes
Heat the other large frying pan with 1/2 tsp oil on high heat. Once hot, add the halloumi and cook for 5-7 mins, turning regularly, until golden and soft

Finish & plate up

Roughly chop the parsley and stir half through the rice. Season with salt and pepper to taste
Serve the red pepper rice into bowls, topped with the halloumi. Drizzle over the honey (or to taste) and sprinkle with remaining parsley