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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(11 ratings)

Prep: 40 mins Cook: 20 mins


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: per serving

  • kcal741
  • fat53g
  • saturates18g
  • carbs40g
  • sugars11g
  • fibre7g
  • protein25g
  • salt2.9g
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    For the halloumi parcels

    • 1 tbsp olive oil, plus extra for brushing
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 tbsp tahini paste
    • 1 red chilli, deseeded and finely chopped
    • handful parsley, chopped



      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • zest 1 lemon (use the juice in the salad)



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 2 x 250g packs halloumi cheese, each cut into 12 slices
    • 6 sheets filo pastry
    • 50g sesame seed
    • 1 egg, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    For the mash

    • 650g (about 4) sweet potato, peeled and cut into chunks
      Sweet potatoes

      Sweet potato

      sweet po-tate-toe

      Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

    • 2 tbsp tahini paste
    • 4 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    For the salad

    • juice 1 lemon



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 1 tbsp clear honey
    • 5 tbsp extra-virgin olive oil, plus extra for drizzling
    • small bunch each mint, parsley and dill, all roughly chopped



      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • handful cherry tomatoes, halved
    • ½ cucumber, seeds removed, chopped
    • small handful black olives, roughly chopped


    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.

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    Comments, questions and tips

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    8th Mar, 2016
    Fantastic recipe, probably one of the best dinners in my repertoire now. As with previous commentators, the thought of adding oil to mash is slightly off putting to me, so just added a tiny bit more tahini and a dash of milk and mixed it with a stand mixer to a fluffy mash.
    29th Jun, 2015
    Really quite easy to make and the herb salad is lovely.
    3rd Oct, 2014
    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.
    11th Sep, 2014
    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!
    5th Jun, 2013
    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.
    2nd Jun, 2013
    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.
    29th May, 2013
    Holy cow this looks good. Will be trying very soon!
    Jane H's picture
    Jane H
    27th Dec, 2019
    Could you prep the day before please?
    lulu_grimes's picture
    30th Dec, 2019
    Hello, We haven't tested leaving them overnight so we wouldn't be able to promise a good outcome. The main problem is that if the filo on the base absorbs any liquid from the filling it will go soggy and won't crisp when cooked. You could however make the filling and chilli it overnight so you only have to fold up the parcels just before cooking them. The mash can be made ahead and the salad prepped but not dressed. I hope this helps.
    24th Aug, 2015
    Hi, Could anyone tell me how long in advance these can be made please? Many thanks!
    2nd May, 2015
    Hi, Can someone explain how to make the actual parcels, I don't understand the folding instructions?! Thanks
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