Honey glazed halloumi

Hey guys, so I’ve entered the Drum Magazine Food Ambassador competition… whoo hoo.

I had to create a 3 course meal which included starters, mains and a dessert. For my starters I made this incredibly flavorful and fresh honey-glazed halloumi salad on a bed of rocket, pan fried tomatoes and a sprinkle of almond flakes for texture.

I’ve never been a salad girl but this salad changed that now I’m addicted! So yeah expect more delectable salads on my page.

To vote for me please click on the link below:


If you want to have a look at what I made for my main course you can find that here


1 lemon

1 tablespoon of honey

1 tablespoon of butter for cooking

200g haloumi, cut into 1 cm thick slices

A teaspoon of dried mint leaves

10 cherry tomatoes

1 tablespoon balsamic vinegar

A few handfuls of rocket

2 tablespoons of toasted flaked almonds


1. Add the zest and juice of the lemon to a bowl and stir in the honey until combined.

2. Heat up the butter in a non-stick frying pan on medium heat. Add the slices of haloumi and fry for 2-3 minutes on each side until golden. Add dried mint leaves to the pan and fry for a further minute before removing and setting haloumi aside on a plate.

3. Add the cherry tomatoes to the pan and cook for a few minutes until skins are blistered, add balsamic vinegar and toss to coat. Lastly add the honey and lemon mixture to the pan and let it bubble for a minute.

4. Place rocket on plates and arrange glazed haloumi on top, spoon over cherry tomatoes and honey glaze. Season with ground black pepper and a sprinkle of toasted almonds.

Published by Landi Govender

Hello & Welcome! My name is Landi and I am a recipe developer who loves creating mouth-watering meals. During the week you’ll find me cooking up a storm, but on the weekends my favourite thing to do is spending time with my family. I’m so excited to connect with you and would love to learn something new about YOU!

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