Honey & Sesame Haloumi
with Roast Veggie Toss, Walnuts & Parsley
- Walnut
- Milk
- Sesame
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Gluten
- Wheat
- Walnut
When you pair salty and squeaky haloumi with sweet and sticky honey, the result is pretty magical - and even more so when you add a sprinkle of nutty sesame seeds. Serve with a hearty roast veggie toss, and complete the dish with walnuts for some nutty, buttery flavour and crunch. *Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1
carrot
1
capsicum
1
red onion
1 sachet
garlic & herb seasoning
1 packet
walnuts
(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
1 packet
haloumi
(Contains: Milk;)
1 packet
mixed sesame seeds
(Contains: Sesame; May be present: Milk, Peanuts, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Gluten, Wheat, Walnut.)
1 bag
baby spinach leaves
1 bag
parsley
Not included in your delivery
olive oil
1 tbs
honey
1 tsp
red wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and capsicum into bite-sized chunks. Slice red onion into thick wedges. • Spread prepped veggies across two lined oven trays. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. • Toss veggies to coat, then bake until tender, 20-25 minutes.
• Meanwhile, roughly chop walnuts. Set aside. • Cut haloumi into 1cm-thick slices. • When the veggies have 5 minutes remaining, heat a large frying pan over 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 and mixed sesame seeds and cook, turning haloumi, until fragrant and coated, 1 minute.
• To the roasted veggie trays, add baby spinach leaves and a drizzle of red wine vinegar and olive oil. • Gently toss to combine.
• Roughly chop parsley leaves. • Divide roast veggie toss between plates. Top with honey and sesame haloumi. • Sprinkle with walnuts and parsley to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the sweet-and-salty combo of honey-coated haloumi, though some found it too intense. Several suggested adding a creamy sauce for balance.
- Ease of prep: Customers praised the quick and simple preparation, with roasted veggies pairing perfectly with the haloumi.
- Suggestions: Some recommended adding grains like Israeli couscous or swapping potatoes for more varied vegetables to enhance the meal.
- Leftovers: The dish was reported to taste good cold the next day, making it suitable for work lunches.
- Texture: While most enjoyed the haloumi, a few found certain brands too soft or rubbery. The crispy exterior was praised.
