Honeyed Peri Peri Halloumi Salad
with Roast Potatoes, Pepper and Rocket
Our Honeyed Peri Peri Halloumi Salad is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Bell Pepper
(May contain Celery)
2 unit(s)
Medium Tomato
1 bunch(es)
Chives
½ unit(s)
Lemon
225 grams
Halloumi
(Contains Milk)
1 sachet(s)
Peri Peri Seasoning
15 grams
Honey
40 grams
Wild Rocket
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Pop the potatoes and sliced pepper onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until the potatoes are golden and peppers are soft and slightly charred, 25-35 mins. Turn halfway through.
Meanwhile, halve the tomatoes and cut them into 2cm chunks.
Roughly chop the chives (use scissors if easier). Zest and halve the lemon.
Drain the halloumi, then cut into slices (3 per person). Place them into a small bowl of cold water and leave to soak.
Add the lemon zest and olive oil for the dressing (see pantry for amount) to a large bowl and squeeze in the lemon juice. Season with salt, pepper and a pinch of sugar (if you have any).
Stir to combine, then reserve a few tbsps of dressing for serving in a small bowl.
Add the tomatoes and chives to the remaining dressing in the large bowl, then set aside.
Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Discard the water from the bowl and wipe it dry, then add the peri peri seasoning to it (use less if you'd prefer things milder).
Add the halloumi to the seasoning and toss to coat, then set aside.
When 5 mins of roasting time remain, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the spiced halloumi and fry until golden, 2-3 mins each side.
Remove from the heat, drizzle over the honey and turn to glaze the halloumi all over. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
When the peppers and potatoes are cooked, add them to the large bowl of dressing and toss together with the tomatoes and mint.
Spoon your roasted veg salad into bowls, then top with the glazed halloumi slices.
Serve the rocket alongside drizzled with the reserved dressing.
Enjoy!
