Sticky Halloumi Bowl with Sumac Roasted Veg

Serving size

1 person 2 people 4 people

Ingredients

10g pine nuts
1 onion
1 pepper
1 handful of fresh mint
20g rocket
25g honey
80g greek style yoghurt (Milk)
250g halloumi (use half) (Milk)

(cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
1 courgette
80g quinoa

(Quinoa 100%)
1 tsp sumac
1 garlic clove

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	146Kcal	632Kcal
	611kJ	2645kJ
Fat	8.2g	36g
of which saturates	3.4g	15g
Carbohydrates	12g	50g
of which sugars	5.5g	24g
Protein	6.6g	28g
Salt	0.34g	1.5g
Fibre	1.8g	7.6g

Ingredients

1 handful of fresh mint (use half)
80g quinoa (use half)

(Quinoa 100%)
250g halloumi (use a quarter) (Milk)

(cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
25g honey (use half)
1 courgette (use half)
1 pepper (use half)
10g pine nuts (use half)
80g greek style yoghurt (use half) (Milk)
1 garlic clove (use half)
1 tsp sumac (use half)
1 onion (use half)
20g rocket (use half)

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	146Kcal	632Kcal
	611kJ	2645kJ
Fat	8.2g	36g
of which saturates	3.4g	15g
Carbohydrates	12g	50g
of which sugars	5.5g	24g
Protein	6.6g	28g
Salt	0.34g	1.5g
Fibre	1.8g	7.6g

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6 plants

Sticky Halloumi Bowl with Sumac Roasted Veg

Prep time: 15 mins

Total time: 25 mins

Cuisine: European

Food group: Dairy

A vibrant bowl, perfect for summer. Starring golden halloumi, coated in sticky honey, and a medley of juicy peppers, sweet onion and seasonal courgette, roasted in fragrant sumac. Add fluffy quinoa, crunchy pine nuts and a refreshing mint yoghurt drizzle to complete the dish

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

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Bring a large saucepan filled with salted water to a boil
Pull out a sieve, a grater, a large frying pan & a small bowl

Prep the veg

Roughly chop the pepper into 3cm chunks. Cut the onion into 8 wedges. Thinly slice the courgette into 1/2cm half-moons
Add the prepped veg to the lined baking tray and toss with 1 tsp oil, half the sumac and salt and pepper
Roast for 15-18 mins

Cook the quinoa

Add the quinoa and boil for 13-14 mins, until cooked. Drain, then return to the saucepan

Make the mint yoghurt

Pick the mint leaves from the stalks and finely chop. Finely grate the garlic
In the small bowl, combine the yoghurt, garlic and half the mint. Season generously with salt and pepper

Fry the halloumi

Thinly slice the half pack of halloumi and pat dry
Heat the large frying pan with 2 tsp oil on high heat. Once hot, add the halloumi and cook for 3-4 mins each side, until golden brown
Drizzle the honey and remaining sumac over the halloumi and toss to coat. Add the pine nuts. Cook for 1 min, until the pine nuts are golden

Plate up

Stir the rocket and remaining mint through the cooked quinoa
Share the roasted veg and quinoa between bowls. Top with the sticky halloumi and pine nuts. Drizzle over the mint yoghurt