Honey-Glazed Haloumi
with Roast Veggie Toss, Almonds & Garlic Yoghurt
- Milk
- Almond
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful haloumi meets roasted vegetables tossed with Mumbai-style spices, and there’s a tangy yoghurt dressing and toasted almonds to finish it off. This recipe is under 650kcal per serving.
Ingredients
2
potato
1
carrot
1
beetroot
1 sachet
garlic & herb seasoning
1 packet
haloumi
(Contains: Milk)
2 clove
garlic
1 bag
baby spinach leaves
1 packet
roasted almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan)
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
1 tbs
honey
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Cut beetroot into small chunks.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat, then roast until tender, 20-25 minutes. • Meanwhile, cut haloumi into 1cm-thick slices. Place in a medium bowl and cover with water.
TIP: If your oven tray is crowded, divide veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic, stirring, until fragrant, 1 minute. Transfer to a small heatproof bowl, then stir in the Greek-style yoghurt. Season to taste. Set aside.
• When veggies have 5 minutes remaining, drain haloumi and pat dry. Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium. Add the honey, turning to coat, until fragrant, 1-2 minutes.
• To the tray with the roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. • Gently toss to combine. Season to taste.
• Roughly chop roasted almonds. • Divide roast veggie toss between plates. Top with honey-glazed haloumi. Sprinkle with almonds. • Serve with a dollop of garlic yoghurt. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The honey-glazed haloumi is a standout, with the sweet-salty balance winning over many first-timers and regulars alike. The garlic and herb seasoning on the roasted veggies adds depth, though some found the garlic yoghurt overpowering or too acidic.
- Ease of prep: Most found this a quick and straightforward cook, with clear instructions making it accessible even for those new to haloumi. One handy tip from reviewers: toss the veggies in a large bowl rather than on the tray for easier coating.
- Suggestions: Several customers reduced the honey by about half to dial back the sweetness, while others skipped it entirely. Soaking the haloumi in water before cooking helped reduce saltiness, and chopping almonds or cubing the haloumi made for easier eating. Some added couscous or pearl couscous to make the meal more substantial.
- Leftovers: This dish is best enjoyed fresh and warm — several reviewers noted the haloumi becomes chewy or unpleasant when reheated, though the roasted veggies held up well as a cold side the next day.
- Portions: Many felt the serving was on the smaller side for a main meal, with quite a few adding extra haloumi, chicken, or couscous to bulk it up.
