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 Halloumi Bowl with Sumac Roasted Veg
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
6 plants
Serving size
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
Nutritional Information
Calories: 632
Protein: 28g
Carbs: 50g
Fat: 36g
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)
Nutritional Information
Calories: 632
Protein: 28g
Carbs: 50g
Fat: 36g
Sticky Halloumi Bowl with Sumac Roasted Veg
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
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
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
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.