HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Glazed Haloumi
Honey-Glazed Haloumi

Honey-Glazed Haloumi

with Roasted Cauliflower & Israeli Couscous

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There was complete mayhem when this dish hit our tasting table. With sweet honey on warm, salty haloumi, plus chermoula-spiced veggies and a cooling yoghurt, it disappeared from the bowl in record time. Enjoy!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 portion








1 sachet

chermoula spice blend

1 bag

baby spinach leaves

1 packet

haloumi/grill cheese


1 sachet

vegetable stock powder

1 packet

Israeli couscous


1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

½ tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2983 kJ
Fat31.7 g
of which saturates15.8 g
Carbohydrate74.1 g
of which sugars27.6 g
Protein36.2 g
Sodium1777 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Slice the red onion into wedges. Cut the carrot into bite-sized chunks. Cut the beetroot into small chunks. Place the veggies on a lined oven tray. Drizzle with olive oil and sprinkle with the chermoula spice blend. Season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.


While the veggies are roasting, roughly chop the baby spinach leaves. Cut the haloumi into 1cm-thick slices and pat dry with paper towel.


Boil the kettle. In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Toast the Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with boiling water, then add the vegetable stock powder. Bring to the boil, then simmer the couscous, uncovered, until tender, 10-12 minutes. Drain, then return to the pan with a drizzle of olive oil. Transfer to a large bowl.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the haloumi until golden brown, 1-2 minutes on each side. In the last minute of cook time, add the honey and cook, turning the haloumi to coat.


Add the roasted veggies and baby spinach to the couscous and toss to combine.


Divide the roast cauliflower Israeli couscous between bowls. Top with the honey-glazed haloumi. Serve with the Greek-style yoghurt.