eCook Meal
Crumbed Halloumi & Pineapple Stack
with roasted butternut & cucumber ribbons
Crumbed halloumi patties are fried until golden brown, crispy and divine! They are served with roasted butternut, charred pineapple rings, sweet chilli sauce, toasted flaked almonds and fresh salad leaves.
Serving guide
Choose your portion size.
GOLDEN Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway.
TOAST
Place the flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
PICKLE MOMENT
In a bowl, combine the vinegar, 1 tbsp of water, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the Cucumber ribbons, the radish rounds, and seasoning. Set aside to pickle.
GOLD HALO(UMI)S
Prepare a shallow dish with the flour (seasoned lightly). Prepare two more dishes: one containing 1 egg whisked with 1 tbsp of water, and the other containing the breadcrumbs. Dip the halloumi patties into the flour, then the egg and finally, the breadcrumbs. Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed halloumi patties and fry for 2-3 minutes per side until golden. Remove and drain on paper towel.
CHARRED PINEAPPLE
Return the pan to a medium heat with a drizzle of oil. When hot, add the drained pineapple rings and fry for 1-2 minutes per side until charred.
ALMOST THERE
Drain and reserve the pickling liquid from the Cucumber and radish. Add the rinsed salad leaves to the bowl with the drained cucumber and radish. Add the reserved pickling liquid (to taste), a drizzle of oil, and seasoning. Toss until fully coated.
HALLOUMI HEAVEN
Stack the golden halloumi, the charred pineapple rings, and roasted Butternut. Dollop on the sweet chilli sauce. Side with the dressed salad and scatter over the toasted almonds.
GOLDEN Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway.
TOAST
Place the flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
PICKLE MOMENT
In a bowl, combine the vinegar, 2 tbsp of water, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the Cucumber ribbons, the radish rounds, and seasoning. Set aside to pickle.
GOLD HALO(UMI)S
Prepare a shallow dish with the flour (seasoned lightly). Prepare two more dishes: one containing 2 eggs whisked with 2 tbsp of water, and the other containing the breadcrumbs. Dip the halloumi patties into the flour, then the egg and finally, the breadcrumbs. Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed halloumi patties and fry for 2-3 minutes per side until golden. Remove and drain on paper towel.
CHARRED PINEAPPLE
Return the pan to a medium heat with a drizzle of oil. When hot, add the drained pineapple rings and fry for 1-2 minutes per side until charred.
ALMOST THERE
Drain and reserve the pickling liquid from the Cucumber and radish. Add the rinsed salad leaves to the bowl with the drained cucumber and radish. Add the reserved pickling liquid (to taste), a drizzle of oil, and seasoning. Toss until fully coated.
HALLOUMI HEAVEN
Stack the golden halloumi, the charred pineapple rings, and roasted Butternut. Dollop on the sweet chilli sauce. Side with the dressed salad and scatter over the toasted almonds.
GOLDEN Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping halfway.
TOAST
Place the flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
PICKLE MOMENT
In a bowl, combine the vinegar, 3 tbsp of water, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the Cucumber ribbons, the radish rounds, and seasoning. Set aside to pickle.
GOLD HALO(UMI)S
Prepare a shallow dish with the flour (seasoned lightly). Prepare two more dishes: one containing 2 eggs whisked with 2 tbsp of water, and the other containing the breadcrumbs. Dip the halloumi patties into the flour, then the egg and finally, the breadcrumbs. Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed halloumi patties and fry for 2-3 minutes per side until golden. You may need to do this step in batches. Remove and drain on paper towel.
CHARRED PINEAPPLE
Return the pan to a medium heat with a drizzle of oil. When hot, add the drained pineapple rings and fry for 1-2 minutes per side until charred.
ALMOST THERE
Drain and reserve the pickling liquid from the Cucumber and radish. Add the rinsed salad leaves to the bowl with the drained cucumber and radish. Add the reserved pickling liquid (to taste), a drizzle of oil, and seasoning. Toss until fully coated.
HALLOUMI HEAVEN
Stack the golden halloumi, the charred pineapple rings, and roasted Butternut. Dollop on the sweet chilli sauce. Side with the dressed salad and scatter over the toasted almonds.
GOLDEN Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping halfway.
TOAST
Place the flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
PICKLE MOMENT
In a bowl, combine the vinegar, 4 tbsp of water, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the Cucumber ribbons, the radish rounds, and seasoning. Set aside to pickle.
GOLD HALO(UMI)S
Prepare a shallow dish with the flour (seasoned lightly). Prepare two more dishes: one containing 3 eggs whisked with 3 tbsp of water, and the other containing the breadcrumbs. Dip the halloumi patties into the flour, then the egg and finally, the breadcrumbs. Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed halloumi patties and fry for 2-3 minutes per side until golden. You may need to do this step in batches. Remove and drain on paper towel.
CHARRED PINEAPPLE
Return the pan to a medium heat with a drizzle of oil. When hot, add the drained pineapple rings and fry for 1-2 minutes per side until charred.
ALMOST THERE
Drain and reserve the pickling liquid from the Cucumber and radish. Add the rinsed salad leaves to the bowl with the drained cucumber and radish. Add the reserved pickling liquid (to taste), a drizzle of oil, and seasoning. Toss until fully coated.
HALLOUMI HEAVEN
Stack the golden halloumi, the charred pineapple rings, and roasted Butternut. Dollop on the sweet chilli sauce. Side with the dressed salad and scatter over the toasted almonds.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R92.06
for 4 servings · R23.02 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pineapple Rings needs 320 gLarge Bananas Min 950 g 950 g at R44.99 · 34% of packR15.15
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Flaked Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Sweet Chilli Sauce needs 120 mlWellington's Sweet Chilli Sauce 450 ml 450 ml at R44.99 · 27% of packR12.00
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White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
Not in the Woolies basket — source these elsewhere:
- Panko Breadcrumbs
- Halloumi Patties
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crumbed Halloumi & Pineapple Stack?
The preparation time for Crumbed Halloumi & Pineapple Stack with roasted butternut & cucumber ribbons is between 20 and 35 minutes.
What is the total time required to make Crumbed Halloumi & Pineapple Stack with roasted butternut & cucumber ribbons?
The total time required to make Crumbed Halloumi & Pineapple Stack with roasted butternut & cucumber ribbons is between 35 and 55 minutes.
How many servings does Crumbed Halloumi & Pineapple Stack provide?
4 servings
What are the main ingredients in Crumbed Halloumi & Pineapple Stack?
Almonds, Butternut, Cake Flour, Cucumber, Halloumi Patty, Panko Breadcrumb, Pineapple Pieces, Radish, Salad Leaves, Sweet Chilli Sauce, White Wine Vinegar
What is the nutritional information of Crumbed Halloumi & Pineapple Stack?
Calories: 1326, Carbs: 82 grams, Fat: grams, Protein: 68.7 grams, Sugar: 20.3 grams, Salt: 1699 grams
How do I prepare Crumbed Halloumi & Pineapple Stack?
CHARRED PINEAPPLE: Return the pan to a medium heat with a drizzle of oil. When hot, add the drained pineapple rings and fry for 1-2 minutes per side until charred. HALLOUMI HEAVEN: Stack the golden halloumi, the charred pineapple rings, and roasted butternut. Dollop on the sweet chilli sauce. Side with the dressed salad and scatter over the toasted almonds. GOLD HALO(UMI)S: Prepare a shallow dish with the flour (seasoned lightly). Prepare two more dishes: one containing 2 eggs whisked with 2 tbsp of water, and the other containing the breadcrumbs. Dip the halloumi patties into the flour, then the egg and finally, the breadcrumbs. Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed halloumi patties and fry for 2-3 minutes per side until golden. Remove and drain on paper towel. ALMOST THERE: Drain and reserve the pickling liquid from the cucumber and radish. Add the rinsed salad leaves to the bowl with the drained cucumber and radish. Add the reserved pickling liquid (to taste), a drizzle of oil, and seasoning. Toss until fully coated. PICKLE MOMENT: In a bowl, combine the vinegar, 2 tbsp of water, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the cucumber ribbons, the radish rounds, and seasoning. Set aside to pickle. GOLDEN BUTTERNUT: Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway. TOAST: Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
What should be prepared from my kitchen to make Crumbed Halloumi & Pineapple Stack?
Almonds, Butternut, Cake Flour, Cucumber, Halloumi Patty, Panko Breadcrumb, Pineapple Pieces, Radish, Salad Leaves, Sweet Chilli Sauce, White Wine Vinegar
How many calories does Crumbed Halloumi & Pineapple Stack have?
1326 calories
How much fat content does Crumbed Halloumi & Pineapple Stack have?
grams