Easy Honey-Sesame Haloumi Bowl
with Couscous & Roasted Veggies
- Gluten
- Wheat
- Sesame
- Milk
- May contain traces of allergens
- Soy
- Gluten
- Milk
- Peanuts
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
There was complete mayhem when this dish hit our tasting table. With sweet honey on warm, salty haloumi, plus roasted veggies and couscous, it disappeared from the bowl in record time. Enjoy!
Ingredients
1
sweet potato
1
capsicum
1
zucchini
½
lemon
1 bunch
oregano
1 sachet
garlic & herb seasoning
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
sesame seeds
(Contains: Sesame May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut)
1 bag
spinach & rocket mix
1 block
haloumi
(Contains: Milk)
Not included in your delivery
olive oil
¾ cup
water
1 tbs
honey
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the capsicum into 2cm chunks. Cut the zucchini into 1cm rounds. Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.
While the veggies are roasting, zest the lemon and slice in half. Pick the oregano leaves. Cut the haloumi in half lengthways to get 1 thin slice per person. In a small bowl, combine the juice of the lemon, a generous pinch of lemon zest and a drizzle of olive oil. Season and set aside. Add the water and garlic & herb seasoning to a medium saucepan and bring to the boil. Add the couscous. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside.
Heat a large frying pan over a medium heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel and add to the pan. Cook until golden brown, 2 minutes each side. Add the honey, oregano and toasted sesame seeds. Turn to coat.
Add the roasted veggies, spinach & rocket mix and the lemon dressing to the couscous. Gently toss to coat and season to taste. Divide the roasted veggie couscous between bowls. Top with the honey-sesame haloumi and spoon over any remaining sauce.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the honey-sesame haloumi, though some found it overpowering. The lemon and garlic seasoning received mixed reviews.
- Ease of prep: Quick and easy to make, with roasted veggies simplifying the process. Some found the haloumi tricky to cook perfectly.
- Suggestions: Try adding extra herbs, reducing salt, or including a yoghurt sauce. Some preferred the haloumi plain or with less honey.
- Leftovers: Tasty cold for lunch the next day. Consider making extra for an easy work meal.
- Portions: Several found it light; adding more veggies or haloumi could make it more filling for hungry eaters.
