Greek Inspired Honey Glazed Halloumi
with Butter Beans and Courgette
For a taste of Greek sunshine, there's nothing better than this honey glazed halloumi recipe. Combining two hot Greek mezze dishes, fried halloumi and gigantes plaki, we're serving the cheese atop the rich tomato butter bean stew.
Allergens
Utensils
Tags
Ingredients
Preparation
1
- Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.
- Heat a drizzle of oil in a frying pan on high heat. When hot, char the courgette, 3-4 mins each side. Season with salt and pepper.
- Meanwhile, drain and rinse the butter beans.
- Add the dried oregano, butter beans, passata, red wine stock paste, sugar and water (see pantry for both). Simmer, 3-4 mins.
2
- Meanwhile, drain the halloumi, then cut it into 3 slices per person.
- Heat a drizzle of oil in a separate frying pan on medium-high heat.
- Once hot, fry the halloumi, 2-3 mins each side. Remove from the heat.
3
- Once the sauce has thickened, add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Stir in the sun-dried tomato paste and butter (see pantry).
4
- Share the courgette, beans and sauce between your bowls.
- Top with the halloumi.
- Drizzle the honey (see pantry) over the halloumi.
- Sprinkle over the chilli flakes to finish.
Nutrition per serving
2881
kJ
Energy (kJ)
689
kcal
Energy (kcal)
38.7
g
Fat
22.3
g
of which saturates
41.4
g
Carbohydrate
24.1
g
of which sugars
13.2
g
Dietary Fibre
37.9
g
Protein
5.97
g
Salt
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