eCook Meal
HALLOUMI & WATERBLOMMETJIE SOSATIES
with crispy, smashed baby potatoes & peri-peri mayo
Feeling festive? Why not light up the coals and braai these luxury veg sosaties! Halloumi, waterblommetjies, and Kalamata olives, brushed with fragrant rosemary oil and served with roast baby potatoes and a green salad with fresh basil.
Serving guide
Choose your portion size.
TASTY ’TATERS
Preheat the oven to 220°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and cover with a lid. Once boiling, remove the lid and reduce the heat. Simmer for 10-15 minutes until par boiled but still firm. Drain on completion and return to the pot.
VEG PREP
Boil the kettle. Trim the stalks of the Waterblommetjies. Submerge in a bowl of salted water and rinse well, opening up the leaves to remove any dirt. Try to keep them intact as far as possible. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the waterblommetjies in a colander over the pot. Cover with a lid and allow to steam for 12-15 minutes until softened. Alternatively, use a steamer if you have one.
PERI-PERI MAYO & SALAD
In a small bowl, combine the mayo with half of the Peri-Peri Rub (to taste) and set aside for serving. Place the shredded green leaves in a bowl with the diced Cucumber and rinsed basil leaves. Toss through some olive oil and seasoning to taste.
GET ’EM GOLDEN
Place the par-boiled baby potatoes on a lightly greased, tinfoil-lined roasting tray in a single layer. Using a fork, gently press down on top of them, splitting the skin, but keeping them in one piece. Drizzle with oil, season, and sprinkle over the remaining Peri-Peri Rub to taste. Roast in the hot oven for 10-15 minutes until crispy, shifting halfway.
ASSEMBLE YOUR SOSATIES!
Slide a steamed waterblommetjie, an olive, and a cube of Halloumi onto a sosatie stick. Repeat in the same order, filling up each stick until the ingredients are used up. Lay out the sosaties on a tinfoil-lined roasting tray. Place the rinsed rosemary sprig in a shallow dish and cover in oil. Pound it using a wooden spoon to release the fragrance into the oil. Use the rosemary sprig to brush each sosatie until coated in oil. Squeeze over the juice of 1 lemon wedge and season to taste. Pop the used lemon wedge and rosemary sprig on top of the sosaties and pop the tray in the oven. Roast for 10-12 minutes until starting to brown and crisp, shifting halfway.
BRAAI-STYLE VEGGIE FEAST
Lay the sosaties next to the crispy, smashed baby potatoes and the fresh salad. Serve with a Lemon wedge and the peri-peri mayo on the side for dipping. Baie lekker, Chef!
Baby Potatoes - 250g
Waterblommetjies - 150g
That Mayo Original Mayo - 30ml
NOMU Peri-Peri Rub - 10ml
Green Leaves - 20g
Cucumber - 50g
Fresh Basil - 3g
Pitted Kalamata Olives - 40g
Halloumi - 80g
Sosatie Sticks - 3
Lemon - 1
Fresh Rosemary - 4g
TASTY ’TATERS
Preheat the oven to 220°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and cover with a lid. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until par boiled but still firm. Drain on completion and return to the pot.
VEG PREP
Boil the kettle. Trim the stalks of the Waterblommetjies. Submerge in a bowl of salted water and rinse well, opening up the leaves to remove any dirt. Try to keep them intact as far as possible. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the waterblommetjies in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until softened. Alternatively, use a steamer if you have one.
PERI-PERI MAYO & SALAD
In a small bowl, combine the mayo with half of the Peri-Peri Rub (to taste) and set aside for serving. Place the shredded green leaves in a bowl with the diced Cucumber and rinsed basil leaves. Toss through some olive oil and seasoning to taste.
GET ’EM GOLDEN
Place the par-boiled baby potatoes on a lightly greased, tinfoil-lined roasting tray in a single layer. Using a fork, gently press down on top of them, splitting the skin, but keeping them in one piece. Drizzle with oil, season, and sprinkle over the remaining Peri-Peri Rub to taste. Roast in the hot oven for 15-20 minutes until crispy, shifting halfway.
ASSEMBLE YOUR SOSATIES!
Slide a steamed waterblommetjie, an olive, and a cube of Halloumi onto a sosatie stick. Repeat in the same order, filling up each stick until the ingredients are used up. Lay out the sosaties on a tinfoil-lined roasting tray. Place the rinsed rosemary sprigs in a shallow dish and cover in oil. Pound them using a wooden spoon to release the fragrance into the oil. Use the rosemary sprigs to brush each sosatie until coated in oil. Squeeze over the juice of 2 lemon wedges and season to taste. Scatter the used lemon wedges and rosemary sprigs on top of the sosaties and pop the tray in the oven. Roast for 10-12 minutes until starting to brown and crisp, shifting halfway.
BRAAI-STYLE VEGGIE FEAST
Lay the sosaties next to some crispy, smashed baby potatoes and the fresh salad. Serve with a Lemon wedge and the peri-peri mayo on the side for dipping. Baie lekker, Chef!
Baby Potatoes - 500g
Waterblommetjies - 300g
That Mayo Original Mayo - 60ml
NOMU Peri-Peri Rub - 20ml
Green Leaves - 40g
Cucumber - 100g
Fresh Basil - 5g
Pitted Kalamata Olives - 80g
Halloumi - 160g
Sosatie Sticks - 6
Lemon - 1
Fresh Rosemary - 8g
TASTY ’TATERS
Preheat the oven to 220°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and cover with a lid. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until par boiled but still firm. Drain on completion and return to the pot.
VEG PREP
Boil the kettle. Trim the stalks of the Waterblommetjies. Submerge in a bowl of salted water and rinse well, opening up the leaves to remove any dirt. Try to keep them intact as far as possible. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the waterblommetjies in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until softened. Alternatively, use a steamer if you have one.
PERI-PERI MAYO & SALAD
In a small bowl, combine the mayo with half of the Peri-Peri Rub (to taste) and set aside for serving. Place the shredded green leaves in a bowl with the diced Cucumber and rinsed basil leaves. Toss through some olive oil and seasoning to taste.
GET ’EM GOLDEN
Place the par-boiled baby potatoes on a lightly greased, tinfoil-lined roasting tray in a single layer. Using a fork, gently press down on top of them, splitting the skin, but keeping them in one piece. Drizzle with oil, season, and sprinkle over the remaining Peri-Peri Rub to taste. Roast in the hot oven for 15-20 minutes until crispy, shifting halfway.
ASSEMBLE YOUR SOSATIES!
Slide a steamed waterblommetjie, an olive, and a cube of Halloumi onto a sosatie stick. Repeat in the same order, filling up each stick until the ingredients are used up. Lay out the sosaties on a tinfoil-lined roasting tray. Place the rinsed rosemary sprigs in a shallow dish and cover in oil. Pound them using a wooden spoon to release the fragrance into the oil. Use the rosemary sprigs to brush each sosatie until coated in oil. Squeeze over the juice of 2 lemon wedges and season to taste. Scatter the used lemon wedges and rosemary sprigs on top of the sosaties and pop the tray in the oven. Roast for 10-12 minutes until starting to brown and crisp, shifting halfway.
BRAAI-STYLE VEGGIE FEAST
Lay the sosaties next to some crispy, smashed baby potatoes and the fresh salad. Serve with a Lemon wedge and the peri-peri mayo on the side for dipping. Baie lekker, Chef!
Baby Potatoes - 500g
Waterblommetjies - 300g
That Mayo Original Mayo - 60ml
NOMU Peri-Peri Rub - 20ml
Green Leaves - 40g
Cucumber - 100g
Fresh Basil - 5g
Pitted Kalamata Olives - 80g
Halloumi - 160g
Sosatie Sticks - 6
Lemon - 1
Fresh Rosemary - 8g
TASTY ’TATERS
Preheat the oven to 220°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and cover with a lid. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until par boiled but still firm. Drain on completion and return to the pot.
VEG PREP
Boil the kettle. Trim the stalks of the Waterblommetjies. Submerge in a bowl of salted water and rinse well, opening up the leaves to remove any dirt. Try to keep them intact as far as possible. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the waterblommetjies in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until softened. Alternatively, use a steamer if you have one.
PERI-PERI MAYO & SALAD
In a small bowl, combine the mayo with half of the Peri-Peri Rub (to taste) and set aside for serving. Place the shredded green leaves in a bowl with the diced Cucumber and rinsed basil leaves. Toss through some olive oil and seasoning to taste.
GET ’EM GOLDEN
Place the par-boiled baby potatoes on a lightly greased, tinfoil-lined roasting tray in a single layer. Using a fork, gently press down on top of them, splitting the skin, but keeping them in one piece. Drizzle with oil, season, and sprinkle over the remaining Peri-Peri Rub to taste. Roast in the hot oven for 25-30 minutes until crispy, shifting halfway.
ASSEMBLE YOUR SOSATIES!
Slide a steamed waterblommetjie, an olive, and a cube of Halloumi onto a sosatie stick. Repeat in the same order, filling up each stick until the ingredients are used up. Lay out the sosaties on a tinfoil-lined roasting tray. Place the rinsed rosemary sprigs in a shallow dish and cover in oil. Pound them using a wooden spoon to release the fragrance into the oil. Use the rosemary sprigs to brush each sosatie until coated in oil. Squeeze over the juice of 4 lemon wedges and season to taste. Scatter the used lemon wedges and rosemary sprigs on top of the sosaties and pop the tray in the oven. Roast for 10-12 minutes until starting to brown and crisp, shifting halfway.
BRAAI-STYLE VEGGIE FEAST
Lay the sosaties next to some crispy, smashed baby potatoes and the fresh salad. Serve with a Lemon wedge and the peri-peri mayo on the side for dipping. Baie lekker, Chef!
Baby Potatoes - 1kg
Waterblommetjies - 600g
That Mayo Original Mayo - 120ml
NOMU Peri-Peri Rub - 40ml
Green Leaves - 80g
Cucumber - 200g
Fresh Basil - 10g
Pitted Kalamata Olives - 160g
Halloumi - 320g
Sosatie Sticks - 12
Lemon - 2
Fresh Rosemary - 15g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R256.62
for 4 servings · R64.16 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Halloumi needs 320 gGrilled Halloumi & Roasted Vegetables in a Creamy Tomato Sauce 420 g 420 g at R76.99 · 76% of packR58.66
-
Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
-
Sosatie Sticks needs 12Sosatie Spiced Pork Sausage 500 g R84.99 · whole pack (size can't be divided)R84.99
-
Pitted Kalamata Olives needs 160 gKalamata Olives 825 g 825 g at R149.99 · 19% of packR29.09
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
-
Fresh Rosemary needs 15 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 2% of packR3.47
-
Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
Not in the Woolies basket — source these elsewhere:
- NOMU Peri-Peri Rub
- Waterblommetjies
- That Mayo Original Mayo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for HALLOUMI & WATERBLOMMETJIE SOSATIES?
The preparation time for HALLOUMI & WATERBLOMMETJIE SOSATIES with crispy, smashed baby potatoes & peri-peri mayo is between 30 and 50 minutes.
What is the total time required to make HALLOUMI & WATERBLOMMETJIE SOSATIES with crispy, smashed baby potatoes & peri-peri mayo?
The total time required to make HALLOUMI & WATERBLOMMETJIE SOSATIES with crispy, smashed baby potatoes & peri-peri mayo is between 45 and 60 minutes.
How many servings does HALLOUMI & WATERBLOMMETJIE SOSATIES provide?
4 servings
What are the main ingredients in HALLOUMI & WATERBLOMMETJIE SOSATIES?
Baby Potato, Cucumber, Fresh Basil, Green Leaves, Halloumi, Lemon, NOMU Peri-Peri Rub, Pitted Kalamata Olives, Rosemary, Sosatie Sticks, That Mayo (Original), Waterblommetjies
What is the nutritional information of HALLOUMI & WATERBLOMMETJIE SOSATIES?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare HALLOUMI & WATERBLOMMETJIE SOSATIES?
VEG PREP: Boil the kettle. Trim the stalks of the waterblommetjies. Submerge in a bowl of salted water and rinse well, opening up the leaves to remove any dirt. Try to keep them intact as far as possible. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the waterblommetjies in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until softened. Alternatively, use a steamer if you have one. ASSEMBLE YOUR SOSATIES!: Slide a steamed waterblommetjie, an olive, and a cube of halloumi onto a sosatie stick. Repeat in the same order, filling up each stick until the ingredients are used up. Lay out the sosaties on a tinfoil-lined roasting tray. Place the rinsed rosemary sprigs in a shallow dish and cover in oil. Pound them using a wooden spoon to release the fragrance into the oil. Use the rosemary sprigs to brush each sosatie until coated in oil. Squeeze over the juice of 2 lemon wedges and season to taste. Scatter the used lemon wedges and rosemary sprigs on top of the sosaties and pop the tray in the oven. Roast for 10-12 minutes until starting to brown and crisp, shifting halfway. TASTY ’TATERS: Preheat the oven to 220°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and cover with a lid. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until par boiled but still firm. Drain on completion and return to the pot. BRAAI-STYLE VEGGIE FEAST: Lay the sosaties next to some crispy, smashed baby potatoes and the fresh salad. Serve with a lemon wedge and the peri-peri mayo on the side for dipping. Baie lekker, Chef! PERI-PERI MAYO & SALAD: In a small bowl, combine the mayo with half of the Peri-Peri Rub (to taste) and set aside for serving. Place the shredded green leaves in a bowl with the diced cucumber and rinsed basil leaves. Toss through some olive oil and seasoning to taste. GET ’EM GOLDEN: Place the par-boiled baby potatoes on a lightly greased, tinfoil-lined roasting tray in a single layer. Using a fork, gently press down on top of them, splitting the skin, but keeping them in one piece. Drizzle with oil, season, and sprinkle over the remaining Peri-Peri Rub to taste. Roast in the hot oven for 15-20 minutes until crispy, shifting halfway.
What should be prepared from my kitchen to make HALLOUMI & WATERBLOMMETJIE SOSATIES?
Baby Potato, Cucumber, Fresh Basil, Green Leaves, Halloumi, Lemon, NOMU Peri-Peri Rub, Pitted Kalamata Olives, Rosemary, Sosatie Sticks, That Mayo (Original), Waterblommetjies
How many calories does HALLOUMI & WATERBLOMMETJIE SOSATIES have?
calories
How much fat content does HALLOUMI & WATERBLOMMETJIE SOSATIES have?
grams