Lemon Pepper Halloumi & No-Chop Roast Veggies

Name: Lemon Pepper Halloumi & No-Chop Roast Veggies with Mixed Leaf Salad & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 packet Mixed Salad Leaves; 1 packet Greek-Style Yoghurt; 1 packet Halloumi; 1 sachet Lemon Pepper Seasoning; 1 packet Chopped Veggie Mix; 1 sachet Kiwi Spice Blend

with Mixed Leaf Salad & Yoghurt

Recipe Development TeamUpdated on July 03, 2026

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Calories

:

518 kcal

Protein

:

35.5g protein

Total

:

30 minutes

Difficulty

:

Easy

Allergens:

Milk

Halloumi, fries and a fresh tomato salad sounds like a refreshing dinner everyone will love. We’re in love with the zesty lemon pepper spice blend that gives both colour and flavour to halloumi, and adding a cooling yoghurt is just the thing this dish needs to have our hearts (and tastebuds!) enamoured.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

2 packet

Mixed Salad Leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk)

1 packet

Halloumi

(Contains: Milk)

1 sachet

Lemon Pepper Seasoning

1 packet

Chopped Veggie Mix

1 sachet

Kiwi Spice Blend

Nutrition

Calories518 kcal

Energy (kJ)2170 kJ

Fat58.4 g

of which saturates23.1 g

Carbohydrate71.3 g

of which sugars35.4 g

Dietary Fibre27.2 g

Protein35.5 g

Sodium1670 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Place roast veggie mix on a lined oven tray. Add kiwi spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

2

• Meanwhile, cut halloumi into 1cm slices. • In a medium bowl, combine halloumi, lemon pepper seasoning, a pinch of salt and a drizzle of olive oil. Set aside.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook halloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey, gently turning halloumi to coat.

4

• In a medium bowl, combine mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • Divide roast veggies, mixed leaf salad and lemon pepper halloumi between plates. Serve with Greek-style yoghurt. Enjoy!