Hot Honey Halloumi Bowl

Ingredients

• 2 Sweet potatoes (Chopped into cubes)
• 3 tbsp Olive oil (For roasting)
• 1 tsp Salt
• 0.5 tsp Black pepper
• 6 stems Broccoli (Steamed)
• 1 pack Halloumi (Sliced; pack size not stated)
• 1 tbsp Butter (For frying)
• 2.5 tbsp Honey (For the halloumi; source gives 2–3 tbsp)
• Chilli flakes (To taste)
• Lettuce or green leaves (For the base of the bowl)
• 180 g Natural yogurt
• 0.5 lemon Lemon juice (Juice of 1/2 small lemon)
• 4.5 bunches Fresh basil (Chopped; source gives 4–5 bunches)
• 1.5 tsp Honey (For the yogurt dressing; source gives 1–2 tsp)
• Salt (For the yogurt dressing, to taste)
• Black pepper (For the yogurt dressing, to taste)
• Pomegranate seeds (A handful)

Steps

1. 1

   Preheat the oven to 180°C (360°F). Chop the sweet potatoes into cubes.

2. 2

   Put the sweet potato cubes on a roasting tray and toss with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 35–40 minutes, moving the pieces around after 20 minutes.

3. 3

   Steam the broccoli for about 5 minutes, until slightly soft but still retaining a bite.

4. 4

   Heat the butter in a frying pan over medium-high heat. Add the sliced halloumi and fry until golden.

5. 5

   Add 2–3 tablespoons honey and chilli flakes to taste to the pan, coating the halloumi in the hot honey.

6. 6

   Mix the yogurt with the juice of 1/2 small lemon, chopped basil, 1–2 teaspoons honey, and salt and pepper to taste to make the dressing.

7. 7

   Build each bowl on a bed of lettuce or green leaves. Add the steamed broccoli, roasted sweet potatoes, and halloumi.

8. 8

   Finish with the yogurt dressing and a handful of pomegranate seeds. Serve and enjoy.

Notes

The source does not specify the halloumi pack size or exact amounts for the greens and pomegranate. Basil is listed as 4–5 bunches; the exact quantity may vary by bunch size.

Nutrition per serving

• lunch
• main
• vegetarian
• gluten-free
• roasted
• quick-lunch