eCook Meal
Cheeky Chargrilled Halloumi
with black quinoa, baby marrow, sun-dried tomatoes & hemp hearts
Full of spinach, grilled baby marrow, sun-dried tomatoes, mint, and pesto, this energising salad will have you glowing with content! With the indulgence of halloumi, the warmth of spiced beans, and the nutty bliss of hemp hearts.
Serving guide
Choose your portion size.
SULTRY BLACK QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 300ml of water and stir through. Place over a medium-high heat and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. Remove from the heat on completion, drain if necessary, and return to the pot.
GET YOUR GARNISHES READY
Place a nonstick pan over a medium heat. When hot, toast the hemp hearts for 1-2 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the pesto with 1 tsp of olive oil. Loosen with Lemon juice to taste and set aside for serving.
CRISPY GOLDEN NUGGETS
Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained cannellini beans for 7-8 minutes until crispy and golden. For the best results, only shift them occasionally. At the halfway mark, stir through a knob of butter and ½ of the African Rub. Transfer to a bowl on completion, cover with a plate, and set aside to keep warm.
WHILE THE BEANS ARE FRYING…
Place a second pan over a high heat – you can use a grill pan if you have one. Coat the baby marrow strips in the remaining African Rub and a little oil. When the pan is hot, grill the strips for 3-5 minutes per side until charred. Remove from the pan on completion and set aside for serving. While the baby marrow is frying, return the nonstick pan to a medium heat with another drizzle of oil. When hot, fry the Halloumi slabs for 1-2 minutes per side until crispy. Remove from the pan on completion and set aside to drain on some paper towel.
LOAD UP THE QUINOA
When the quinoa is cooked, toss together with the crispy beans, the chopped sun-dried tomatoes and reserved oil, and ¾ of the chopped mint. Add a generous squeeze of Lemon juice and some zest to taste. Toss to combine and season to taste. Cut the Halloumi into bite-sized chunks.
A VEGGIE PROTEIN BOOST!
Make a bed of rinsed green leaves and cover with the loaded quinoa. Lay over the chargrilled baby marrow and top with the golden chunks of Halloumi. Finish with the toasted hemp hearts, the remaining mint, and the pesto dressing. Get stuck in, Chef!
SULTRY BLACK QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 600ml of water and stir through. Place over a medium-high heat and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. Remove from the heat on completion, drain if necessary, and return to the pot.
GET YOUR GARNISHES READY
Place a nonstick pan over a medium heat. When hot, toast the hemp hearts for 1-2 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the pesto with 2 tsp of olive oil. Loosen with Lemon juice to taste and set aside for serving.
CRISPY GOLDEN NUGGETS
Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained cannellini beans for 8-10 minutes until crispy and golden. For the best results, only shift them occasionally. At the halfway mark, stir through a knob of butter and ½ of the African Rub. Transfer to a bowl on completion, cover with a plate, and set aside to keep warm.
WHILE THE BEANS ARE FRYING…
Place a second pan over a high heat – you can use a grill pan if you have one. Coat the baby marrow strips in the remaining African Rub and a little oil. When the pan is hot, grill the strips for 3-5 minutes per side until charred. Remove from the pan on completion and set aside for serving. While the baby marrow is frying, return the nonstick pan to a medium heat with another drizzle of oil. When hot, fry the Halloumi slabs for 1-2 minutes per side until crispy. Remove from the pan on completion and set aside to drain on some paper towel.
LOAD UP THE QUINOA
When the quinoa is cooked, toss together with the crispy beans, the chopped sun-dried tomatoes and reserved oil, and ¾ of the chopped mint. Add a generous squeeze of Lemon juice and some zest to taste. Toss to combine and season to taste. Cut the Halloumi into bite-sized chunks.
A VEGGIE PROTEIN BOOST!
Make a bed of rinsed green leaves and cover with the loaded quinoa. Lay over the chargrilled baby marrow and top with the golden chunks of Halloumi. Finish with the toasted hemp hearts, the remaining mint, and the pesto dressing. Get stuck in, Chef!
SULTRY BLACK QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 600ml of water and stir through. Place over a medium-high heat and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. Remove from the heat on completion, drain if necessary, and return to the pot.
GET YOUR GARNISHES READY
Place a nonstick pan over a medium heat. When hot, toast the hemp hearts for 1-2 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the pesto with 2 tsp of olive oil. Loosen with Lemon juice to taste and set aside for serving.
CRISPY GOLDEN NUGGETS
Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained cannellini beans for 8-10 minutes until crispy and golden. For the best results, only shift them occasionally. At the halfway mark, stir through a knob of butter and ½ of the African Rub. Transfer to a bowl on completion, cover with a plate, and set aside to keep warm.
WHILE THE BEANS ARE FRYING…
Place a second pan over a high heat – you can use a grill pan if you have one. Coat the baby marrow strips in the remaining African Rub and a little oil. When the pan is hot, grill the strips for 3-5 minutes per side until charred. Remove from the pan on completion and set aside for serving. While the baby marrow is frying, return the nonstick pan to a medium heat with another drizzle of oil. When hot, fry the Halloumi slabs for 1-2 minutes per side until crispy. Remove from the pan on completion and set aside to drain on some paper towel.
LOAD UP THE QUINOA
When the quinoa is cooked, toss together with the crispy beans, the chopped sun-dried tomatoes and reserved oil, and ¾ of the chopped mint. Add a generous squeeze of Lemon juice and some zest to taste. Toss to combine and season to taste. Cut the Halloumi into bite-sized chunks.
A VEGGIE PROTEIN BOOST!
Make a bed of rinsed green leaves and cover with the loaded quinoa. Lay over the chargrilled baby marrow and top with the golden chunks of Halloumi. Finish with the toasted hemp hearts, the remaining mint, and the pesto dressing. Get stuck in, Chef!
SULTRY BLACK QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 1,2L of water and stir through. Place over a medium-high heat and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. Remove from the heat on completion, drain if necessary, and return to the pot.
GET YOUR GARNISHES READY
Place a large, nonstick pan over a medium heat. When hot, toast the hemp hearts for 1-2 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the pesto with 1 tbsp of olive oil. Loosen with Lemon juice to taste and set aside for serving.
CRISPY GOLDEN NUGGETS
Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained cannellini beans for 12-15 minutes until crispy and golden. For the best results, only shift them occasionally. At the halfway mark, stir through a knob of butter and ½ of the African Rub. On completion, cover to keep warm and set aside in the pan.
WHILE THE BEANS ARE FRYING…
Place a second pan over a high heat – you can use a grill pan if you have one. Coat the baby marrow strips in the remaining African Rub and a little oil. When the pan is hot, grill the strips for 3-5 minutes per side until charred. Remove from the pan on completion and set aside for serving. Return the pan to a medium heat with another drizzle of oil. When hot, fry the Halloumi slabs for 1-2 minutes per side until crispy. Remove from the pan on completion and set aside to drain on some paper towel.
LOAD UP THE QUINOA
When the quinoa is cooked, toss together with the crispy beans, the chopped sun-dried tomatoes and reserved oil, and ¾ of the chopped mint. Add a generous squeeze of Lemon juice and some zest to taste. Toss to combine and season to taste. Cut the Halloumi into bite-sized chunks.
A VEGGIE PROTEIN BOOST!
Make a bed of rinsed green leaves and cover with the loaded quinoa. Lay over the chargrilled baby marrow and top with the golden chunks of Halloumi. Finish with the toasted hemp hearts, the remaining mint, and the pesto dressing. Get stuck in, Chef!
Black Quinoa - 400ml
Vegetable Stock - 20ml
Hemp Hearts - 20ml
Pesto Princess Basil Pesto - 120ml
Lemons - 2
Cannellini Beans - 480g
NOMU African Rub - 20ml
Baby Marrow - 600g
Halloumi - 320g
Sun-dried Tomatoes - 100g
Fresh Mint - 10g
Green Leaves - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R300.08
for 4 servings · R75.02 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Baby Marrow needs 600 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 1.33× packR55.99
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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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Lemons 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 Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Black Quinoa needs 400 mlBlack Quinoa 500 g R113.99 · whole pack (size can't be divided)R113.99
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Cannellini Beans needs 480 gCannellini Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
-
Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
-
Sun-dried Tomatoes needs 100 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 7% of packR3.00
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Basil Pesto
- Hemp Hearts
- NOMU African Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cheeky Chargrilled Halloumi?
The preparation time for Cheeky Chargrilled Halloumi with black quinoa, baby marrow, sun-dried tomatoes & hemp hearts is between 25 and 40 minutes.
What is the total time required to make Cheeky Chargrilled Halloumi with black quinoa, baby marrow, sun-dried tomatoes & hemp hearts?
The total time required to make Cheeky Chargrilled Halloumi with black quinoa, baby marrow, sun-dried tomatoes & hemp hearts is between 35 and 45 minutes.
How many servings does Cheeky Chargrilled Halloumi provide?
4 servings
What are the main ingredients in Cheeky Chargrilled Halloumi?
Baby Marrow, Black Quinoa, Cannellini Beans, Fresh Mint, Green Leaves, Halloumi, Hemp Hearts, Lemon, Nomu African Rub, Pesto Princess Basil Pesto, Tomato, Vegetable Stock
What is the nutritional information of Cheeky Chargrilled Halloumi?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Cheeky Chargrilled Halloumi?
A VEGGIE PROTEIN BOOST!: Make a bed of rinsed green leaves and cover with the loaded quinoa. Lay over the chargrilled baby marrow and top with the golden chunks of halloumi. Finish with the toasted hemp hearts, the remaining mint, and the pesto dressing. Get stuck in, Chef! GET YOUR GARNISHES READY: Place a nonstick pan over a medium heat. When hot, toast the hemp hearts for 1-2 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the pesto with 2 tsp of olive oil. Loosen with lemon juice to taste and set aside for serving. LOAD UP THE QUINOA: When the quinoa is cooked, toss together with the crispy beans, the chopped sun-dried tomatoes and reserved oil, and ¾ of the chopped mint. Add a generous squeeze of lemon juice and some zest to taste. Toss to combine and season to taste. Cut the halloumi into bite-sized chunks. WHILE THE BEANS ARE FRYING…: Place a second pan over a high heat – you can use a grill pan if you have one. Coat the baby marrow strips in the remaining African Rub and a little oil. When the pan is hot, grill the strips for 3-5 minutes per side until charred. Remove from the pan on completion and set aside for serving. While the baby marrow is frying, return the nonstick pan to a medium heat with another drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy. Remove from the pan on completion and set aside to drain on some paper towel. CRISPY GOLDEN NUGGETS: Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained cannellini beans for 8-10 minutes until crispy and golden. For the best results, only shift them occasionally. At the halfway mark, stir through a knob of butter and ½ of the African Rub. Transfer to a bowl on completion, cover with a plate, and set aside to keep warm. SULTRY BLACK QUINOA: Rinse the quinoa and place in a pot with the stock. Submerge in 600ml of water and stir through. Place over a medium-high heat and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. Remove from the heat on completion, drain if necessary, and return to the pot.
What should be prepared from my kitchen to make Cheeky Chargrilled Halloumi?
Baby Marrow, Black Quinoa, Cannellini Beans, Fresh Mint, Green Leaves, Halloumi, Hemp Hearts, Lemon, Nomu African Rub, Pesto Princess Basil Pesto, Tomato, Vegetable Stock
How many calories does Cheeky Chargrilled Halloumi have?
calories
How much fat content does Cheeky Chargrilled Halloumi have?
grams