HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Glazed Haloumi
Honey-Glazed Haloumi

Honey-Glazed Haloumi

with Roast Veggie Toss, Almonds & Garlic Yoghurt

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Is there anything better than honey-spiked haloumi, hot off the pan? How about honey-spiked haloumi on a bed of all the best roast veggies, topped with roast almonds for crunch and a quick garlic yoghurt for a touch of tang.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 650kcalUnder 30g carbsVeggieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 portion






1 sachet

garlic & herb seasoning

2 clove


1 packet



1 bag

baby spinach leaves

1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

2 tsp


1 drizzle

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2120 kJ
Fat31.2 g
of which saturates15.6 g
Carbohydrate26.4 g
of which sugars21.1 g
Dietary Fibre10.8 g
Protein27.2 g
Sodium1536 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower and carrot into bite-sized chunks. Thickly slice the zucchini into half-moons.


Place the veggies on a lined oven tray. Drizzle with olive oil, sprinkle with the garlic & herb seasoning and season with pepper. Toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.


While the veggies are roasting, finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook garlic, stirring, until fragrant, 1 minute. Transfer to a small bowl, then stir in the Greek-style yoghurt. Season to taste. Set aside.


When the veggies have 5 minutes remaining, cut the haloumi into 2cm-thick slices. Return the frying pan to a medium-high heat with a drizzle of olive oil. Once hot, cook the haloumi until golden brown, 1-2 minutes each side. Add the honey, turning to coat. Remove from the heat.


Add the baby spinach leaves and a drizzle of balsamic vinegar to the tray of roast veggies. Gently toss to combine. Season to taste.


Divide the roast veggie toss between plates. Top with the honey-glazed haloumi. Sprinkle over the roasted almonds. Serve with a dollop of garlic yoghurt.

TIP: Roughly chop the almonds, if preferred.