What are the main ingredients in Heavenly Halloumi Pockets?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Heavenly Halloumi Pockets?

Calories: 803, Carbs: 88 grams, Fat: grams, Protein: 35.6 grams, Sugar: 19 grams, Salt: 1940 grams

How do I prepare Heavenly Halloumi Pockets?

STUNNING!: Plate up your toasted flatbread and fill with the roasted aubergine, caramelised onions, spiced halloumi and a few spoonfuls of the Greek salad. Drizzle over the tzatziki and serve the remaining salad on the side. Garnish with the remaining dill and a lemon wedge. Yummy! ROAST AUBERGINE: Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil, ½ the Moroccan rub (to taste) and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway. TOSS & LOOSEN: In a bowl, combine the shredded lettuce, ½ the chopped dill, the quartered tomatoes and the halved olives with a drizzle of olive oil and the juice of 2 lemon wedges. Toss to combine and season to taste. In a small bowl, add the tzatziki and loosen with water in 5ml increments until drizzling consistency. Season to taste. GOLDEN HALLOUMI: When the aubergines have 5 minutes remaining, drizzle the halloumi slices with oil and sprinkle over the remaining Moroccan rub. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel (and try not to eat it all before serving!). CARAMELISATION STATION: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-10 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion and cover to keep warm. FLATBREAD TIME: Wipe down the pan and return it to a medium-high heat. When hot, dry toast the flatbreads on each side for 1-2 minutes until slightly golden and toasted. When done, cut the flatbread in half with a knife on each half and open a pocket like a pita bread.

What should be prepared from my kitchen to make Heavenly Halloumi Pockets?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey, Paper Towel

Heavenly Halloumi Pockets

Name: Heavenly Halloumi Pockets
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Sugar/Sweetener/Honey; Paper Towel

These halloumi pockets are what dreams are made of! Moroccan-spiced halloumi stacked inside toasted flatbread, adorned with roasted aubergine, caramelised onions, a Greek salad medley and lashings of tzatziki – such perfection!

Heavenly Halloumi Pockets

with tzatziki, caramelised onions & aubergine

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Baby Tomatoes
Flatbread
Flatbreads
Fresh Dill
Green Leaves
Halloumi
Lemon
Lemons
NOMU Moroccan Rub
Onion
Onions
Pitted Kalamata Olives
Tzatziki

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Sugar/Sweetener/Honey
Paper Towel

Serves 1

ROAST AUBERGINE
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil, ½ the Moroccan rub (to taste) and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion and cover to keep warm.
TOSS & LOOSEN
In a bowl, combine the shredded lettuce, ½ the chopped dill, the quartered tomatoes and the halved olives with a drizzle of olive oil and the juice of 1 lemon wedge. Toss to combine and season to taste. In a small bowl, add the tzatziki and loosen with water in 5ml increments until drizzling consistency. Season to taste.
FLATBREAD TIME
Wipe down the pan and return it to a medium-high heat. When hot, dry toast the flatbread on each side for 1-2 minutes until slightly golden and toasted. When done, cut the flatbread in half with a knife on each half and open a pocket like a pita bread.
GOLDEN HALLOUMI
When the aubergines have 5 minutes remaining, drizzle the halloumi slices with oil and sprinkle over the remaining Moroccan rub. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel (and try not to eat it all before serving!).
STUNNING!
Plate up your toasted flatbread and fill with the roasted aubergine, caramelised onions, spiced halloumi and a few spoonfuls of the Greek salad. Drizzle over the tzatziki and serve the remaining salad on the side. Garnish with the remaining dill and a lemon wedge. Yummy!

Aubergine - 250g
NOMU Moroccan Rub - 10ml
Onion - 1
Green Leaves - 20g
Fresh Dill - 4g
Baby Tomatoes - 100g
Pitted Kalamata Olives - 25g
Lemon - 1
Tzatziki - 20ml
Flatbread - 1
Halloumi - 80g

Download the Recipe

Serves 2

ROAST AUBERGINE
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil, ½ the Moroccan rub (to taste) and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-10 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion and cover to keep warm.
TOSS & LOOSEN
In a bowl, combine the shredded lettuce, ½ the chopped dill, the quartered tomatoes and the halved olives with a drizzle of olive oil and the juice of 2 lemon wedges. Toss to combine and season to taste. In a small bowl, add the tzatziki and loosen with water in 5ml increments until drizzling consistency. Season to taste.
FLATBREAD TIME
Wipe down the pan and return it to a medium-high heat. When hot, dry toast the flatbreads on each side for 1-2 minutes until slightly golden and toasted. When done, cut the flatbread in half with a knife on each half and open a pocket like a pita bread.
GOLDEN HALLOUMI
When the aubergines have 5 minutes remaining, drizzle the halloumi slices with oil and sprinkle over the remaining Moroccan rub. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel (and try not to eat it all before serving!).
STUNNING!
Plate up your toasted flatbread and fill with the roasted aubergine, caramelised onions, spiced halloumi and a few spoonfuls of the Greek salad. Drizzle over the tzatziki and serve the remaining salad on the side. Garnish with the remaining dill and a lemon wedge. Yummy!

Aubergine - 500g
NOMU Moroccan Rub - 20ml
Onion - 1
Green Leaves - 40g
Fresh Dill - 8g
Baby Tomatoes - 200g
Pitted Kalamata Olives - 50g
Lemon - 1
Tzatziki - 40ml
Flatbreads - 2
Halloumi - 160g

Download the Recipe

Serves 3

ROAST AUBERGINE
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil, ½ the Moroccan rub (to taste) and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 10-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion and cover to keep warm.
TOSS & LOOSEN
In a bowl, combine the shredded lettuce, ½ the chopped dill, the quartered tomatoes and the halved olives with a drizzle of olive oil and the juice of 3 lemon wedges. Toss to combine and season to taste. In a small bowl, add the tzatziki and loosen with water in 5ml increments until drizzling consistency. Season to taste.
FLATBREAD TIME
Wipe down the pan and return it to a medium-high heat. When hot, dry toast the flatbreads on each side for 1-2 minutes until slightly golden and toasted. You may need to do this step in batches. When done, cut the flatbread in half with a knife on each half and open a pocket like a pita bread.
GOLDEN HALLOUMI
When the aubergines have 5 minutes remaining, drizzle the halloumi slices with oil and sprinkle over the remaining Moroccan rub. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel (and try not to eat it all before serving!).
STUNNING!
Plate up your toasted flatbread and fill with the roasted aubergine, caramelised onions, spiced halloumi and a few spoonfuls of the Greek salad. Drizzle over the tzatziki and serve the remaining salad on the side. Garnish with the remaining dill and a lemon wedge. Yummy!

Aubergine - 750g
NOMU Moroccan Rub - 30ml
Onions - 2
Green Leaves - 60g
Fresh Dill - 12g
Baby Tomatoes - 300g
Pitted Kalamata Olives - 75g
Lemons - 2
Tzatziki - 60ml
Flatbreads - 3
Halloumi - 240g

Download the Recipe

Serves 4

ROAST AUBERGINE
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil, ½ the Moroccan rub (to taste) and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion and cover to keep warm.
TOSS & LOOSEN
In a bowl, combine the shredded lettuce, ½ the chopped dill, the quartered tomatoes and the halved olives with a drizzle of olive oil and the juice of 4 lemon wedges. Toss to combine and season to taste. In a small bowl, add the tzatziki and loosen with water in 5ml increments until drizzling consistency. Season to taste.
FLATBREAD TIME
Wipe down the pan and return it to a medium-high heat. When hot, dry toast the flatbreads on each side for 1-2 minutes until slightly golden and toasted. You may need to do this step in batches. When done, cut the flatbread in half with a knife on each half and open a pocket like a pita bread.
GOLDEN HALLOUMI
When the aubergines have 5 minutes remaining, drizzle the halloumi slices with oil and sprinkle over the remaining Moroccan rub. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel (and try not to eat it all before serving!).
STUNNING!
Plate up your toasted flatbread and fill with the roasted aubergine, caramelised onions, spiced halloumi and a few spoonfuls of the Greek salad. Drizzle over the tzatziki and serve the remaining salad on the side. Garnish with the remaining dill and a lemon wedge. Yummy!