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By xx

Hot honey halloumi & blackberry salad

Updated at: Fri, 01 Aug 2025 15:52:47 GMT

Nutrition balance score

Good
Glycemic Index
42
Low
Glycemic Load
10
Low

Nutrition per serving

Calories502.5 kcal (25%)
Total Fat41.3 g (59%)
Carbs23.1 g (9%)
Sugars13.9 g (15%)
Protein18.5 g (37%)
Sodium1729 mg (86%)
Fiber6.9 g (25%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat the oven to 220ºC, gas mark 7­. Tip the vegetables into a roasting tin. In a bowl, whisk 1½ tbsp honey sriracha drizzle, 2 tbsp olive oil and 1 tsp vinegar; season. Toss this dressing into the veg, then roast for 35 minutes or until sticky and tender enough to pierce with a fork.
Step 2
Meanwhile, put 50g blackberries in a bowl and use a fork to lightly crush them. Whisk in 2 tbsp olive oil and the remaining 1 tsp vinegar, season and set aside. Drizzle the remaining 1 tbsp oil in a frying pan and set over a medium-high heat. Fry the halloumi until golden brown (about 1½ minutes on each side). Brush ½ tbsp honey sriracha drizzle onto the tops of the halloumi slices and cook for a further 30 seconds.
Step 3
Once the veg is cooked, toss through the seeds and return the tin to the oven for a final 2 minutes. Arrange the veg on a platter with the halloumi and rocket, pour over the dressing and dot with the remaining blackberries, then finish with a drizzle of honey sriracha (about ½ tbsp).
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