Sesame halloumi parcels with sweet potato tahini mash & chopped herb salad

Sesame halloumi parcels with sweet potato tahini mash & chopped herb salad

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(9 ratings)


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Cooking time

Prep: 40 mins Cook: 20 mins

Skill level



Serves 6

Use filo pastry to wrap salty Cypriot cheese with chilli, lemon and parsley, then serve with vibrant mash and an olive salad

Nutrition and extra info

  • Vegetarian
Nutrition info

Nutrition per serving

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For the halloumi parcels

  • 1 tbsp olive oil, plus extra for brushing
  • 1 tbsp tahini paste
  • 1 red chilli, deseeded and finely chopped
  • handful parsley, chopped
  • zest 1 lemon (use the juice in the salad)
  • 2 x 250g packs halloumi cheese, each cut into 12 slices
  • 6 sheets filo pastry
  • 50g sesame seeds
  • 1 egg, beaten

For the mash

  • 650g (about 4) sweet potatoes, peeled and cut into chunks
  • 2 tbsp tahini paste
  • 4 tbsp olive oil

For the salad

  • juice 1 lemon
  • 1 tbsp clear honey
  • 5 tbsp extra-virgin olive oil, plus extra for drizzling
  • small bunch each mint, parsley and dill, all roughly chopped
  • handful cherry tomatoes, halved
  • ½ cucumber, seeds removed, chopped
  • small handful black olives, roughly chopped

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  1. First make the halloumi parcels. Heat oven to 200C/180C fan/gas 6. Grease 2 baking trays with oil. In a bowl, mix the tahini, olive oil, chilli, parsley and lemon zest. Add the halloumi and toss everything well to coat – don’t worry if the halloumi breaks up a little.
  2. Cut the filo sheets in half so that you have 12 squares – work with 2 at a time and keep the remaining pastry covered with a damp tea towel or cling film so it doesn’t dry out. Lightly brush the filo all over with a little oil, place 2 slices of halloumi at the top of each square, sprinkle with sesame seeds, then fold over the edges to enclose the halloumi. Brush again with oil and sprinkle with more seeds. Fold up into a square, brushing the final edge with egg to help seal the parcel. When all the parcels are made, place on the baking trays, brush the tops with egg wash and sprinkle with more sesame seeds. Bake for 20 mins, swapping the trays over halfway through so that the parcels brown evenly.
  3. Meanwhile, make the mash. Put the sweet potato in a large pan of water, cover with a lid and boil for 10-12 mins until tender. Drain, reserving a little of the cooking water, and leave to steamdry. Tip the sweet potato into a food processor with the tahini, olive oil and plenty of seasoning. Whizz until smooth, adding enough of the cooking water to make a smooth purée. To make the salad, whisk together the lemon juice, honey and olive oil in a large bowl with some seasoning. Add the remaining ingredients and toss everything together.
  4. Spoon some of the sweet potato onto each plate. Add a pile of the herb salad and 2 halloumi parcels to each plate and drizzle with a little extra virgin olive oil.

Recipe from Good Food magazine, May 2013

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Show comments
lovetoeatgoodfood's picture
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Really quite easy to make and the herb salad is lovely.

sharmong's picture
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This recipe is amazing!! Its easy to make, although lots to do, and the end result is impressive. We are a family of meat lovers so I was a little concerned on how this would go down, my other half said its the tastiest thing I've ever made - high praise indeed!!! Would be an excellent dish to make for guests but is easy enough for a treat mid-week dinner too.
Agree with the rest of the comments regarding the oil in the sweet potatoes, I added half a tbsp and then just used the cooking water to loosen the puree.

kjwkathryn's picture
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I was so excited to make this recipe- it looked amazing! The pastries were surprisingly easy and fun, the salad light and fresh. We used extra sweet potato and less olive oil, as I was dubious about 4 tbsp of oil.... Unfortunately I wasn't dubious enough- The only thing I could taste was oil! It gave it an awful texture and aftertaste.
I would make the parcels again, but never again will I add oil to mash!

rachpascy's picture
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I made this last night - the Halloumi parcels were delicious and even good cold for lunch the next day. I though the sweet potato mash worked really well and I enjoyed the tahini flavour coming through. The salad brightened it up a bit as it is very fresh. The only reason I have deducted a star is that for a post-work meal it is slightly too much prep (and washing up) for my liking! Otherwise a nicely balanced, summery meal.

susieone's picture
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This recipe looked divine. The parcels were very easy to make and were quite tasty. The salad was absolutely wonderful. Unfortunately, the sweet potato did not go well with the parcels and salad. Without the sweet potato, this would make a lovely lunch dish. I will be making the salad again as it will be great to accompany many dishes.

clamlett's picture

Holy cow this looks good. Will be trying very soon!