Honey Glazed Halloumi with Chilli & Tzatziki

Honey glazed halloumi is the perfect combination of sweet and salty. Serve with cooling tzatziki and a grain of your choice for a filling summer dinner.

Course Main Course

Cuisine Mediterranean

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 692kcal

Author Amy Fulwood

Ingredients

½ Cucumber grated
200 g Greek Yoghurt
1 Shallot finely chopped
1 clove Garlic crushed
2 tablespoon Fresh Dill chopped
2 tablespoon Fresh Mint chopped
½ Lemon juiced
Salt
250 g Halloumi
2 tablespoon Honey
1 teaspoon Chilli Flakes
85 g Rocket (Arugula)
60 g Couscous
120 ml Vegetable Stock or Water
Olive Oil for drizzling
Flatbread or Pitta to serve

UK Measures - US Measures

Instructions

Start by making the tzatziki. Put the grated cucumber in a clean tea towel and squeeze tightly over the sink to remove excess moisture. Put the cucumber in a large bowl with the yoghurt, shallot, garlic, parsley, mint and lemon juice. Mix everything together then season with salt to taste. Set aside.
Put the couscous in a large heatproof bowl. Pour over the hot vegetable stock or water, stir and cover the bowl with a clean towel and leave for 10 minutes. Fluff with a fork and set aside until ready to serve.
Slice the halloumi into 6 thick pieces. Heat a frying pan over a medium heat with a drizzle of oil. Add the halloumi and cook until browned on one side then flip and brown the other side. While the halloumi cooks heat the honey in the microwave for 20 seconds then add the chilli flakes and mix well. Just before the halloumi is finished cooking drizzle over most of the hot honey and allow to bubble for 20 seconds then remove from the heat.
Split the tzatziki between 2 plates and top with the halloumi, couscous and rocket. Drizzle with the remaining hot honey and a little olive oil.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition