Here, a beautifully soft roll is the vehicle for rich and flavourful kidney bean chakalaka, topped with crispy halloumi slices and drips of crème fraîche. It’s our enhanced version of a nostalgic dinnertime treat, with a South African twist – and so easy to make!
Classy Halloumi Hot Dog at Matloha’s
Classy Halloumi Hot Dog at Matloha’s
with loaded homemade chakalaka, crème fraîche & a Schoon roll
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Corn
- Creme Fraiche
- Curry Powder
- Fresh Chilli
- Fresh Chillies
- Halloumi
- Julienne Carrot
- Kidney Beans
- Mango Atchar
- Salad Leaves
- Schoon Hot Dog Roll
- Schoon Hot Dog Rolls
- Spring Onion
- Spring Onions
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
GET MOVING, IT’S TIME FOR CHAKALAKA!
Place a pan over a medium heat with a drizzle of oil. When hot, fry the white spring onion slices for 1-2 minutes until soft. Add in the curry powder and chopped chilli to taste. Fry for 30-60 seconds until fragrant, shifting continuously. Mix in the julienne carrot and fry for 1-2 minutes, shifting to prevent sticking. Stir through the drained corn, drained kidney beans, mango atchar, and tomato paste until evenly distributed. Bring to a simmer and cook for 10-12 minutes until thick and combined, stirring occasionally. Season to taste, remove from the pan, and set aside to cool.
FIX UP TOSE FILLINGS
Place the shredded salad leaves in a bowl with a drizzle of olive oil and some seasoning. Toss to combine and set aside for serving. Loosen the crème fraîche with water in 5ml increments until drizzling consistency and set aside for serving.
GOLDEN HALLOUMI
Place a clean pan over a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove on completion and allow to drain on some paper towel – and try not to eat it all before serving!
ASSEMBLE THIS BEAUT OF A HOT DOG
Butter the halves of the roll (optional). Place ¾ of the dressed leaves on the bottom half and cover in spoonfuls of chakalaka. Top with the crispy halloumi and generously drizzle over the crème fraîche. Toss the remaining leaves with any left over chakalaka and serve on the side. Garnish with the green spring onion slices and close up with the other half of the roll. Go on, take a bite!
Spring Onion - 2
Curry Powder - 5ml
Fresh Chilli - 1
Julienne Carrot - 75g
Corn - 50g
Kidney Beans - 60g
Mango Atchar - 30ml
Tomato Paste - 7,5ml
Salad Leaves - 20g
Crème Fraîche - 30ml
Halloumi - 80g
Schoon Hot Dog Roll - 1
GET MOVING, IT’S TIME FOR CHAKALAKA!
Place a pan over a medium heat with a drizzle of oil. When hot, fry the white spring onion slices for 1-2 minutes until soft. Add in the curry powder and chopped chilli to taste. Fry for 30-60 seconds until fragrant, shifting continuously. Mix in the julienne carrot and fry for 2-3 minutes, shifting to prevent sticking. Stir through the drained corn, drained kidney beans, mango atchar, and tomato paste until evenly distributed. Bring to a simmer and cook for 12-15 minutes until thick and combined, stirring occasionally. Season to taste, remove from the pan, and set aside to cool.
FIX UP TOSE FILLINGS
Place the shredded salad leaves in a bowl with a drizzle of olive oil and some seasoning. Toss to combine and set aside for serving. Loosen the crème fraîche with water in 5ml increments until drizzling consistency and set aside for serving.
GOLDEN HALLOUMI
Place a clean pan over a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove on completion and allow to drain on some paper towel – and try not to eat it all before serving!
ASSEMBLE THIS BEAUT OF A HOT DOG
Butter the halves of the rolls (optional). Place ¾ of the dressed leaves on the bottom halves and cover in spoonfuls of chakalaka. Top with the crispy halloumi and generously drizzle over the crème fraîche. Toss the remaining leaves with any left over chakalaka and serve on the side. Garnish with the green spring onion slices and close up with the other half of the roll. Go on, take a bite!
Spring Onions - 4
Curry Powder - 10ml
Fresh Chilli - 1
Julienne Carrot - 150g
Corn - 100g
Kidney Beans - 120g
Mango Atchar - 60ml
Tomato Paste - 15ml
Salad Leaves - 40g
Crème Fraîche - 60ml
Halloumi - 160g
Schoon Hot Dog Rolls - 2
GET MOVING, IT’S TIME FOR CHAKALAKA!
Place a pan over a medium heat with a drizzle of oil. When hot, fry the white spring onion slices for 2-3 minutes until soft. Add in the curry powder and chopped chilli to taste. Fry for 30-60 seconds until fragrant, shifting continuously. Mix in the julienne carrot and fry for 3-4 minutes, shifting to prevent sticking. Stir through the drained corn, drained kidney beans, mango atchar, and tomato paste until evenly distributed. Bring to a simmer and cook for 15-20 minutes until thick and combined, stirring occasionally. Season to taste, remove from the pan, and set aside to cool.
FIX UP TOSE FILLINGS
Place the shredded salad leaves in a bowl with a drizzle of olive oil and some seasoning. Toss to combine and set aside for serving. Loosen the crème fraîche with water in 5ml increments until drizzling consistency and set aside for serving.
GOLDEN HALLOUMI
Place a clean pan over a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove on completion and allow to drain on some paper towel – and try not to eat it all before serving!
ASSEMBLE THIS BEAUT OF A HOT DOG
Butter the halves of the rolls (optional). Place ¾ of the dressed leaves on the bottom halves and cover in spoonfuls of chakalaka. Top with the crispy halloumi and generously drizzle over the crème fraîche. Toss the remaining leaves with any left over chakalaka and serve on the side. Garnish with the green spring onion slices and close up with the other half of the roll. Go on, take a bite!
Spring Onions - 6
Curry Powder - 15ml
Fresh Chillies - 2
Julienne Carrot - 225g
Corn - 150g
Kidney Beans - 180g
Mango Atchar - 85ml
Tomato Paste - 22,5ml
Salad Leaves - 60g
Crème Fraîche - 90ml
Halloumi - 240g
Schoon Hot Dog Rolls - 3
GET MOVING, IT’S TIME FOR CHAKALAKA!
Place a pan over a medium heat with a drizzle of oil. When hot, fry the white spring onion slices for 2-3 minutes until soft. Add in the curry powder and chopped chilli to taste. Fry for 30-60 seconds until fragrant, shifting continuously. Mix in the julienne carrot and fry for 3-4 minutes, shifting to prevent sticking. Stir through the drained corn, drained kidney beans, mango atchar, and tomato paste until evenly distributed. Bring to a simmer and cook for 20-30 minutes until thick and combined, stirring occasionally. Season to taste, remove from the pan, and set aside to cool.
FIX UP TOSE FILLINGS
Place the shredded salad leaves in a bowl with a drizzle of olive oil and some seasoning. Toss to combine and set aside for serving. Loosen the crème fraîche with water in 5ml increments until drizzling consistency and set aside for serving.
GOLDEN HALLOUMI
Place a clean pan over a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove on completion and allow to drain on some paper towel – and try not to eat it all before serving!
ASSEMBLE THIS BEAUT OF A HOT DOG
Butter the halves of the rolls (optional). Place ¾ of the dressed leaves on the bottom halves and cover in spoonfuls of chakalaka. Top with the crispy halloumi and generously drizzle over the crème fraîche. Toss the remaining leaves with any left over chakalaka and serve on the side. Garnish with the green spring onion slices and close up with the other half of the roll. Go on, take a bite!
Spring Onions - 8
Curry Powder - 20ml
Fresh Chillies - 2
Julienne Carrot - 300g
Corn - 200g
Kidney Beans - 240g
Mango Atchar - 120ml
Tomato Paste - 30ml
Salad Leaves - 80g
Crème Fraîche - 120ml
Halloumi - 320g
Schoon Hot Dog Rolls - 4
Woolies Products in this dish
