sticky halloumi and roasted vegetables.
Sticky Halloumi and Roasted Veg A perfectly balanced summer dish: warm, golden honey-chilli halloumi served over roasted miso carrots and red onion, paired with a refreshing cucumber, herb & pomegranate salad in a creamy tahini yoghurt dressing. Ingredients: 150g halloumi, sliced or cubed 2 medium carrots, sliced in half 1 red onion, cut into wedges 1 tsp white miso paste 1 tsp olive oil 1 tsp honey Pinch of chilli flakes Salt & pepper Ready-made couscous For the side salad: 1/2 cucumber, deseeded and diced 2 tbsp fresh parsley, chopped 1 tbsp pomegranate seeds Small handful of baby spinach For the dressing: 1 tbsp tahini 3 tbsp natural yoghurt 1/2 tsp miso paste 1/2 tsp honey Juice of 1/2 lemon Salt & pepper Method Preheat oven (or air fryer) to 200°C fan. Toss carrots and onion with olive oil, miso, salt, and pepper. Roast for 20–25 mins until caramelised and golden. Whisk together tahini, yoghurt, miso, honey, lemon juice, and a pinch of salt and pepper. Thin with a little water if needed. Mix diced cucumber, chopped parsley, pomegranate seeds, and spinach. Toss with half the dressing just before serving. Serve the rest on the side or drizzled over. Heat a non-stick pan with a splash of oil. Fry halloumi until golden on all sides (~2–3 mins). In the last minute, drizzle over honey and sprinkle with chilli flakes. Toss to glaze. On each plate, serve a portion of roasted veg topped with sticky halloumi on top of ready made couscous. Next to it, add a scoop of the herby cucumber salad. Drizzle any extra tahini dressing over the salad or dot around the plate for style. Gut Health Benefits: Spinach is rich in chlorophyll, the pigment responsible for its deep green colour. Chlorophyll has been studied for its...
Sticky Halloumi and Roasted Veg
A perfectly balanced summer dish: warm, golden honey-chilli halloumi served over roasted miso carrots and red onion, paired with a refreshing cucumber, herb & pomegranate salad in a creamy tahini yoghurt dressing.
Ingredients:
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150g halloumi, sliced or cubed
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2 medium carrots, sliced in half
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1 red onion, cut into wedges
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1 tsp white miso paste
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1 tsp olive oil
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1 tsp honey
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Pinch of chilli flakes
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Salt & pepper
- Ready-made couscous
For the side salad:
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1/2 cucumber, deseeded and diced
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2 tbsp fresh parsley, chopped
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1 tbsp pomegranate seeds
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Small handful of baby spinach
For the dressing:
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1 tbsp tahini
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3 tbsp natural yoghurt
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1/2 tsp miso paste
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1/2 tsp honey
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Juice of 1/2 lemon
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Salt & pepper
Method
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Preheat oven (or air fryer) to 200°C fan. Toss carrots and onion with olive oil, miso, salt, and pepper. Roast for 20–25 mins until caramelised and golden.
-
Whisk together tahini, yoghurt, miso, honey, lemon juice, and a pinch of salt and pepper. Thin with a little water if needed.
-
Mix diced cucumber, chopped parsley, pomegranate seeds, and spinach. Toss with half the dressing just before serving. Serve the rest on the side or drizzled over.
-
Heat a non-stick pan with a splash of oil. Fry halloumi until golden on all sides (~2–3 mins). In the last minute, drizzle over honey and sprinkle with chilli flakes. Toss to glaze.
-
On each plate, serve a portion of roasted veg topped with sticky halloumi on top of ready made couscous. Next to it, add a scoop of the herby cucumber salad. Drizzle any extra tahini dressing over the salad or dot around the plate for style.
Gut Health Benefits:
Spinach is rich in chlorophyll, the pigment responsible for its deep green colour. Chlorophyll has been studied for its potential to support gut health by promoting the growth of beneficial bacteria and helping to reduce intestinal inflammation. Halloumi contributes calcium which supports digestive enzyme function and bone health.
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