eCook Meal
Quinoa-Crusted Halloumi Salad
with butter bean hummus, hemp hearts & bulgur wheat
Warm, gooey cheese on the inside; crispy, gluten-free quinoa crust on the outside. What more could you ask? With extra crunch from green beans, fresh rocket, and toasted hemp hearts, sweetness from dried cranberries, and fragrance from spiced hummus.
Serving guide
Choose your portion size.
COOK THE BULGUR
Boil the kettle. Using a bowl, submerge the bulgur wheat and stock in 150ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
HEARTY HEMP SEEDS
Place the hemp hearts in a pan over a medium heat. Toast for 1-2 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CRUMB THE Halloumi
Whisk 1 egg in a dish with 1 tsp of water. Prepare two more dishes: one containing the tapioca flour and one containing the quinoa flakes, both seasoned lightly. Coat the Halloumi slabs in the flour first and then in the egg. Lastly, coat in the quinoa flakes, pressing them down so they stick and coat evenly. Make sure the halloumi is fully coated in one mixture before moving on to the next and dust off any excess between coatings. Set aside until frying.
SPICY BEAN HUMMUS
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. Add the Morrocan Rub to taste and temper for 1-2 minutes as the oil heats up, shifting constantly. Stir in the drained butter beans and 60ml of water. Bring to a simmer and cook for 4-5 minutes, stirring occasionally. Remove from the heat, pour into a blender or food processor, and blend until a thick hummus. If too thick, loosen by gradually adding water or milk in small increments. Return to the pot and season to taste. Cover with a lid to keep warm until serving.
BEANS & Halloumi
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 3-4 minutes until cooked al dente. Remove from the pan on completion and toss through a drizzle of oil and some seasoning. Wipe down the pan and return it to a medium-high heat with enough oil to cover the base. When hot, fry the Halloumi for 2-3 minutes per side until crispy and golden. Remove from the pan on completion and allow to drain on some paper towel.
PILE IT UP!
Make a bed of bulgur and top with the green beans and rinsed green leaves. Drizzle with olive oil and top with the crumbed Halloumi. Squeeze over the lemon juice to taste (we recommend using lots!) and cover in a big dollop of butter bean hummus. Garnish with the toasted hemp hearts and chopped cranberries. You’ve earned it, Chef!
COOK THE BULGUR
Boil the kettle. Using a bowl, submerge the bulgur wheat and stock in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
HEARTY HEMP SEEDS
Place the hemp hearts in a pan over a medium heat. Toast for 1-2 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CRUMB THE Halloumi
Whisk 1 egg in a dish with 1 tsp of water. Prepare two more dishes: one containing the tapioca flour and one containing the quinoa flakes, both seasoned lightly. Coat the Halloumi slabs in the flour first and then in the egg. Lastly, coat in the quinoa flakes, pressing them down so they stick and coat evenly. Make sure the halloumi is fully coated in one mixture before moving on to the next and dust off any excess between coatings. Set aside until frying.
SPICY BEAN HUMMUS
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. Add the Morrocan Rub to taste and temper for 1-2 minutes as the oil heats up, shifting constantly. Stir in the drained butter beans and 100ml of water. Bring to a simmer and cook for 4-5 minutes, stirring occasionally. Remove from the heat, pour into a blender or food processor, and blend until a thick hummus. If too thick, loosen by gradually adding water or milk in small increments. Return to the pot and season to taste. Cover with a lid to keep warm until serving.
BEANS & Halloumi
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 4-5 minutes until cooked al dente. Remove from the pan on completion and toss through a drizzle of oil and some seasoning. Wipe down the pan and return it to a medium-high heat with enough oil to cover the base. When hot, fry the Halloumi for 2-3 minutes per side until crispy and golden. Remove from the pan on completion and allow to drain on some paper towel.
PILE IT UP!
Make a bed of bulgur and top with the green beans and rinsed green leaves. Drizzle with olive oil and top with the crumbed Halloumi. Squeeze over the lemon juice to taste (we recommend using lots!) and cover in a big dollop of butter bean hummus. Garnish with the toasted hemp hearts and chopped cranberries. You’ve earned it, Chef!
COOK THE BULGUR
Boil the kettle. Using a bowl, submerge the bulgur wheat and stock in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
HEARTY HEMP SEEDS
Place the hemp hearts in a pan over a medium heat. Toast for 1-2 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CRUMB THE Halloumi
Whisk 1 egg in a dish with 1 tsp of water. Prepare two more dishes: one containing the tapioca flour and one containing the quinoa flakes, both seasoned lightly. Coat the Halloumi slabs in the flour first and then in the egg. Lastly, coat in the quinoa flakes, pressing them down so they stick and coat evenly. Make sure the halloumi is fully coated in one mixture before moving on to the next and dust off any excess between coatings. Set aside until frying.
SPICY BEAN HUMMUS
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. Add the Morrocan Rub to taste and temper for 1-2 minutes as the oil heats up, shifting constantly. Stir in the drained butter beans and 100ml of water. Bring to a simmer and cook for 4-5 minutes, stirring occasionally. Remove from the heat, pour into a blender or food processor, and blend until a thick hummus. If too thick, loosen by gradually adding water or milk in small increments. Return to the pot and season to taste. Cover with a lid to keep warm until serving.
BEANS & Halloumi
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 4-5 minutes until cooked al dente. Remove from the pan on completion and toss through a drizzle of oil and some seasoning. Wipe down the pan and return it to a medium-high heat with enough oil to cover the base. When hot, fry the Halloumi for 2-3 minutes per side until crispy and golden. Remove from the pan on completion and allow to drain on some paper towel.
PILE IT UP!
Make a bed of bulgur and top with the green beans and rinsed green leaves. Drizzle with olive oil and top with the crumbed Halloumi. Squeeze over the lemon juice to taste (we recommend using lots!) and cover in a big dollop of butter bean hummus. Garnish with the toasted hemp hearts and chopped cranberries. You’ve earned it, Chef!
COOK THE BULGUR
Boil the kettle. Using a bowl, submerge the bulgur wheat and stock in 600ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
HEARTY HEMP SEEDS
Place the hemp hearts in a large pan over a medium heat. Toast for 1-2 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CRUMB THE Halloumi
Whisk 2 eggs in a dish with 1 tsp of water. Prepare two more dishes: one containing the tapioca flour and one containing the quinoa flakes, both seasoned lightly. Coat the Halloumi slabs in the flour first and then in the egg. Lastly, coat in the quinoa flakes, pressing them down so they stick and coat evenly. Make sure the halloumi is fully coated in one mixture before moving on to the next and dust off any excess between coatings. Set aside until frying.
SPICY BEAN HUMMUS
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. Add the Morrocan Rub to taste and temper for 1-2 minutes as the oil heats up, shifting constantly. Stir in the drained butter beans and 200ml of water. Bring to a simmer and cook for 5-6 minutes, stirring occasionally. Remove from the heat, pour into a blender or food processor, and blend until a thick hummus. If too thick, loosen by gradually adding water or milk in small increments. Return to the pot and season to taste. Cover with a lid to keep warm until serving.
BEANS & Halloumi
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 6-7 minutes until cooked al dente. Remove from the pan on completion and toss through a drizzle of oil and some seasoning. Wipe down the pan and return it to a medium-high heat with enough oil to cover the base. When hot, fry the Halloumi for 2-3 minutes per side until crispy and golden. Remove from the pan on completion and allow to drain on some paper towel.
PILE IT UP!
Make a bed of bulgur and top with the green beans and rinsed green leaves. Drizzle with olive oil and top with the crumbed Halloumi. Squeeze over the lemon juice to taste (we recommend using lots!) and cover in a big dollop of butter bean hummus. Garnish with the toasted hemp hearts and chopped cranberries. You’ve earned it, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R193.62
for 4 servings · R48.40 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Bulgur Wheat needs 300 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Halloumi needs 320 gGrilled Halloumi & Roasted Vegetables in a Creamy Tomato Sauce 420 g 420 g at R76.99 · 76% of packR58.66
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Dried Cranberries needs 40 gDried Cranberries 250 g 250 g at R85.99 · 16% of packR13.76
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Butter Beans needs 480 gButter Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Vegetable Stock needs 10 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 2% of packR0.80
Not in the Woolies basket — source these elsewhere:
- Tapioca Flour
- NOMU Moroccan Rub
- Hemp Seed Hearts
- BIO XXI Quinoa Flakes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Quinoa-Crusted Halloumi Salad?
The preparation time for Quinoa-Crusted Halloumi Salad with butter bean hummus, hemp hearts & bulgur wheat is between 20 and 50 minutes.
What is the total time required to make Quinoa-Crusted Halloumi Salad with butter bean hummus, hemp hearts & bulgur wheat?
The total time required to make Quinoa-Crusted Halloumi Salad with butter bean hummus, hemp hearts & bulgur wheat is between 40 and 60 minutes.
How many servings does Quinoa-Crusted Halloumi Salad provide?
4 servings
What are the main ingredients in Quinoa-Crusted Halloumi Salad?
BIO XXI Quinoa Flakes, Bulgur Wheat, Butter Beans, Dried Cranberries, Green Beans, Green Leaves, Halloumi, Hemp Seed Hearts, Lemon, NOMU Moroccan Rub, Tapioca Flour, Vegetable Stock
What is the nutritional information of Quinoa-Crusted Halloumi Salad?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Quinoa-Crusted Halloumi Salad?
CRUMB THE HALLOUMI: Whisk 1 egg in a dish with 1 tsp of water. Prepare two more dishes: one containing the tapioca flour and one containing the quinoa flakes, both seasoned lightly. Coat the halloumi slabs in the flour first and then in the egg. Lastly, coat in the quinoa flakes, pressing them down so they stick and coat evenly. Make sure the halloumi is fully coated in one mixture before moving on to the next and dust off any excess between coatings. Set aside until frying. SPICY BEAN HUMMUS: Place a pot over a low-medium heat with a drizzle of oil or knob of butter. Add the Morrocan Rub to taste and temper for 1-2 minutes as the oil heats up, shifting constantly. Stir in the drained butter beans and 100ml of water. Bring to a simmer and cook for 4-5 minutes, stirring occasionally. Remove from the heat, pour into a blender or food processor, and blend until a thick hummus. If too thick, loosen by gradually adding water or milk in small increments. Return to the pot and season to taste. Cover with a lid to keep warm until serving. HEARTY HEMP SEEDS: Place the hemp hearts in a pan over a medium heat. Toast for 1-2 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. PILE IT UP!: Make a bed of bulgur and top with the green beans and rinsed green leaves. Drizzle with olive oil and top with the crumbed halloumi. Squeeze over the lemon juice to taste (we recommend using lots!) and cover in a big dollop of butter bean hummus. Garnish with the toasted hemp hearts and chopped cranberries. You’ve earned it, Chef! BEANS & HALLOUMI: Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 4-5 minutes until cooked al dente. Remove from the pan on completion and toss through a drizzle of oil and some seasoning. Wipe down the pan and return it to a medium-high heat with enough oil to cover the base. When hot, fry the halloumi for 2-3 minutes per side until crispy and golden. Remove from the pan on completion and allow to drain on some paper towel. COOK THE BULGUR: Boil the kettle. Using a bowl, submerge the bulgur wheat and stock in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
What should be prepared from my kitchen to make Quinoa-Crusted Halloumi Salad?
BIO XXI Quinoa Flakes, Bulgur Wheat, Butter Beans, Dried Cranberries, Green Beans, Green Leaves, Halloumi, Hemp Seed Hearts, Lemon, NOMU Moroccan Rub, Tapioca Flour, Vegetable Stock
How many calories does Quinoa-Crusted Halloumi Salad have?
calories
How much fat content does Quinoa-Crusted Halloumi Salad have?
grams