Double Herby Honey & Lemon-Glazed Halloumi

• Meanwhile, zest lemon to get a pinch, then slice 
into wedges.
• Finely chop garlic. 
• Pick and finely chop rosemary leaves 
(see ingredients). 
• Cut halloumi into 1cm-thick slices.
• In a small bowl, combine rosemary, lemon 
zest, a squeeze of lemon juice, garlic and a 
drizzle of the honey. 
TIP: Run your fingers down the rosemary stalk to 
remove the leaves easily.

• In a large frying pan, heat a drizzle of olive 
oil over medium-high heat. Cook garlic until 
fragrant, 1 minute.
• Transfer garlic oil to a small bowl, then add 
Greek-style yoghurt and a squeeze of lemon 
juice and stir to combine. Season to taste with 
salt and pepper.

• When the veggies have 5 minutes remaining, 
return the frying pan to medium-high heat with 
a drizzle of olive oil. Cook halloumi until golden 
brown, 1-2 minutes each side.
• Reduce heat to medium. Add honey-rosemary 
glaze, turning to coat until fragrant, 1-2 minutes.

• When the roasted veggies are done, remove tray 
from oven, then add baby spinach leaves, a 
generous squeeze of lemon juice and a drizzle 
of olive oil.
• Gently toss to combine.