Quick Herbed Honey & Sesame Haloumi
with Golden Goddess Roast Veggie Couscous
- Milk
- Sesame
- Gluten
- Wheat
- Eggs
- 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, sticky honey on warm, salty haloumi, plus a citrus-spiked herby dressing for the veggies and couscous to cut the richness, meet your new go-to dinner.
Ingredients
1
sweet potato
1
capsicum
1
carrot
Ā½
lemon
1 packet
haloumi
(Contains: Milk;)
1 sachet
garlic & herb seasoning
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
Ā½ sachet
dried oregano
1 packet
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
salad leaves
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame;)
Not included in your delivery
1
olive oil
Ā¾ cup
water
1 tbs
honey
Utensils
Cooking Steps
ā¢ Preheat oven to 240Ā°C/220Ā°C fan-forced. Cut sweet potato into small chunks. Cut capsicum and carrot into bite-sized chunks. ā¢ Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. ā¢ Meanwhile, zest lemon to get a good pinch, then slice into wedges. ā¢ Slice haloumi into 1cm-slices. In a medium bowl, combine a drizzle of olive oil and the garlic & herb seasoning (see ingredients). Add haloumi, tossing to coat. ā¢ In a small bowl, combine a squeeze of lemon, the lemon zest, a drizzle of olive oil and the golden goddess dressing. Season, then set aside.
ā¢ In a large saucepan, combine the water and vegetable stock powder. ā¢ Bring to the boil, then add couscous. Stir to combine, then cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. ā¢ Fluff couscous up with a fork. Set aside.
ā¢ In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. ā¢ Remove pan from heat. Add the honey, dried oregano (see ingredients) and sesame seeds, turning haloumi to coat. Set aside. ā¢ To the couscous pan, add roasted veggies, the salad leaves and the dressing mixture. Gently toss to coat. Season to taste.
ā¢ Divide lemony roasted veggie couscous between bowls. ā¢ Top with herbed honey and sesame haloumi, spooning over any extra glaze from the pan. ā¢ Serve with a dollop of garlic sauce and any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the dish's tasty combination, though some found it overly salty or with too many competing flavours.
- Ease of prep:Ā Quick and simple to prepare, with some finding it easy to make components ahead of time.
- Suggestions:Ā Consider reducing salt in the haloumi coating and offering red capsicum instead of green for better visual appeal.
- Leftovers:Ā Delicious cold the next day, making it great for lunch leftovers.
- Portions:Ā Several customers mentioned the haloumi portion was too small for two people.
