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
-
1 tbsp red wine vinegar(red wine vinegar (100%))
-
2 tsp Dijon mustard (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
-
1 tsp dried oregano(Dried Rubbed Oregano 100%.)
-
30g Pitted Kalamata Olives(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 2 shallot
- 1 sweet potato
-
2 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 pepper
- 80g rocket
-
250g halloumi (Milk)(cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 50g honey
- 2 courgette
- 200g baby tomatoes
Allergens
Contains:
Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 101Kcal | 504Kcal |
| 422kJ | 2109kJ | |
| Fat | 5.8g | 29g |
| of which saturates | 2.4g | 12g |
| Carbohydrates | 8g | 42g |
| of which sugars | 5.2g | 26g |
| Protein | 4.5g | 22g |
| Salt | 0.43g | 2.1g |
| Fibre | 1.5g | 7.3g |
4 of 5 a day
Mediterranean Halloumi & Sweet Potato Salad with Olives & Sundried Tomato Dressing
Everyone loves pasta salad! We've gone Greek-style with golden halloumi and a rainbow of veg. Add cooling cucumber, black olives and tomatoes. Toss with penne and honey mustard, sun-dried tomato & oregano dressing. It's a real splash of Greek sunshine.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a large baking tray with parchment paper
- Pull out a medium frying pan, a large bowl & a sieve
Roast the veg
- Dice the sweet potato into 2cm chunks. Roughly chop the peppers. Slice the courgette into 1cm thick rounds
- Place onto the lined baking tray and toss with 1 tbsp oil, half of the oregano and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Meanwhile, prep the rest
- Halve the tomatoes. Thinly slice the shallot and olives
Halloumi time
- Thinly slice the halloumi
- Reheat the frying pan to medium-high heat. Once hot, add the halloumi and cook for 3-4 mins each side, until golden brown. Drizzle over half the honey and toss to coat
Make the dressing & build the salad
- To the large bowl, add the sundried tomato paste, mustard, vinegar, the remaining oregano, remaining honey and 2 tsp oil. Mix well, then season to taste with salt and pepper. Add a splash of water to loosen if too thick
- Add the roasted veg, shallot, olives and tomatoes to the dressing bowl and toss to combine
Last bits & plate up
- Gently toss the rocket through the salad, then serve into bowls, topped with the sticky halloumi
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