Honey-covered cubes of golden halloumi are layered on toasted flatbread, fresh greens & pickled onion. Dollop over the cumin-infused yoghurt, fresh coriander & toasted flaked almonds, and you have ticked making a delicious dinner off your ‘to do’ list, Chef!
Serving guide
Choose your portion size.
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
YUMMY Yoghurt
In a small bowl, combine the Yoghurt, the ground cumin (to taste), the chilli flakes (to taste), the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until a drizzling consistency. Set aside.
TOAST
Return the pan to medium heat. When hot, toast the Flatbread until golden, 1-2 minutes per side. Remove from the pan and set aside, covering with a clean dish towel.
HALLO HALLOUMI
Return the pan to medium heat with a drizzle of oil. Fry the halloumi until crispy and golden, 1-2 minutes per side (shifting occasionally). Remove from the pan and drain on paper towel.
FANTASTIC Flatbread
Assemble the Flatbread by placing down the salad leaves. Top with the pickled onions and scatter over the halloumi, drizzled with the honey. Dollop with the cumin yoghurt, scatter over the almonds and garnish with the coriander.
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
YUMMY Yoghurt
In a small bowl, combine the Yoghurt, the ground cumin (to taste), the chilli flakes (to taste), the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until a drizzling consistency. Set aside.
TOAST
Return the pan to medium heat. When hot, toast the Flatbread until golden, 1-2 minutes per side. Remove from the pan and set aside, covering with a clean dish towel.
HALLO HALLOUMI
Return the pan to medium heat with a drizzle of oil. Fry the halloumi until crispy and golden, 1-2 minutes per side (shifting occasionally). Remove from the pan and drain on paper towel.
FANTASTIC Flatbread
Assemble the Flatbread by placing down the salad leaves. Top with the pickled onions and scatter over the halloumi, drizzled with the honey. Dollop with the cumin yoghurt, scatter over the almonds and garnish with the coriander.
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
YUMMY Yoghurt
In a small bowl, combine the Yoghurt, the ground cumin (to taste), the chilli flakes (to taste), the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until a drizzling consistency. Set aside.
TOAST
Return the pan to medium heat. When hot, toast the Flatbread until golden, 1-2 minutes per side. Remove from the pan and set aside, covering with a clean dish towel.
HALLO HALLOUMI
Return the pan to medium heat with a drizzle of oil. Fry the halloumi until crispy and golden, 1-2 minutes per side (shifting occasionally). Remove from the pan and drain on paper towel.
FANTASTIC Flatbread
Assemble the Flatbread by placing down the salad leaves. Top with the pickled onions and scatter over the halloumi, drizzled with the honey. Dollop with the cumin yoghurt, scatter over the almonds and garnish with the coriander.
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
YUMMY Yoghurt
In a small bowl, combine the Yoghurt, the ground cumin (to taste), the chilli flakes (to taste), the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until a drizzling consistency. Set aside.
TOAST
Return the pan to medium heat. When hot, toast the Flatbread until golden, 1-2 minutes per side. Remove from the pan and set aside, covering with a clean dish towel.
HALLO HALLOUMI
Return the pan to medium heat with a drizzle of oil. Fry the halloumi until crispy and golden, 1-2 minutes per side (shifting occasionally). Remove from the pan and drain on paper towel.
NAAN CAN COMPARE
Assemble the Flatbread by placing down the salad leaves. Top with the pickled onions and scatter over the halloumi, drizzled with the honey. Dollop with the cumin yoghurt, scatter over the almonds and garnish with the coriander.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R146.38
for 4 servings · R36.60 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Ground Cumin needs 10 mlGround Cumin Refill 50 g R32.99 · whole pack (size can't be divided)R32.99
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Honey needs 125 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 25% of packR35.00
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Pickled Onions needs 80 gMild Pickled Onions 780 g 780 g at R69.99 · 10% of packR7.18
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Flatbreads needs 4Sea Salt Sourdough Flatbread Crackers 150 g R39.99 · whole pack (size can't be divided)R39.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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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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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
Not in the Woolies basket — source these elsewhere:
- Dried Chilli Flakes
- Halloumi Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Bertha’s Honey & Halloumi Flatbread?
The preparation time for Bertha’s Honey & Halloumi Flatbread with pickled onions is between 10 and 30 minutes.
What is the total time required to make Bertha’s Honey & Halloumi Flatbread with pickled onions?
The total time required to make Bertha’s Honey & Halloumi Flatbread with pickled onions is between 25 and 45 minutes.
How many servings does Bertha’s Honey & Halloumi Flatbread provide?
4 servings
What are the main ingredients in Bertha’s Honey & Halloumi Flatbread?
Almonds, Dried Chilli Flakes, Flatbread, Fresh Coriander, Ground Cumin, Halloumi Cheese, Honey, Lemon Juice, Pickled Onion, Salad Leaves, Yoghurt
What is the nutritional information of Bertha’s Honey & Halloumi Flatbread?
Calories: 826, Carbs: 90 grams, Fat: grams, Protein: 32.2 grams, Sugar: 38.3 grams, Salt: 1314 grams
How do I prepare Bertha’s Honey & Halloumi Flatbread?
YUMMY YOGHURT: In a small bowl, combine the yoghurt, the ground cumin (to taste), the chilli flakes (to taste), the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until a drizzling consistency. Set aside. HALLO HALLOUMI: Return the pan to medium heat with a drizzle of oil. Fry the halloumi until crispy and golden, 1-2 minutes per side (shifting occasionally). Remove from the pan and drain on paper towel. ALL THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. FANTASTIC FLATBREAD: Assemble the flatbread by placing down the salad leaves. Top with the pickled onions and scatter over the halloumi, drizzled with the honey. Dollop with the cumin yoghurt, scatter over the almonds and garnish with the coriander. TOAST: Return the pan to medium heat. When hot, toast the flatbread until golden, 1-2 minutes per side. Remove from the pan and set aside, covering with a clean dish towel.
What should be prepared from my kitchen to make Bertha’s Honey & Halloumi Flatbread?
Almonds, Dried Chilli Flakes, Flatbread, Fresh Coriander, Ground Cumin, Halloumi Cheese, Honey, Lemon Juice, Pickled Onion, Salad Leaves, Yoghurt
How many calories does Bertha’s Honey & Halloumi Flatbread have?
826 calories
How much fat content does Bertha’s Honey & Halloumi Flatbread have?
grams