Crumbed halloumi patties are fried until golden brown, crispy and divine! They are served with roasted butternut, charred pineapple rings, sweet chilli sauce, toasted flaked almonds and fresh salad leaves.
Crumbed Halloumi & Pineapple Stack
Crumbed Halloumi & Pineapple Stack
with roasted butternut & cucumber ribbons
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Butternut
- Cake Flour
- Cucumber
- Flaked Almonds
- Halloumi Patties
- Panko Breadcrumbs
- Pineapple Rings
- Radish
- Salad Leaves
- Sweet Chilli Sauce
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Egg/s
GOLDEN BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway.
TOAST
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
PICKLE MOMENT
In a bowl, combine the vinegar, 1 tbsp of water, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the cucumber ribbons, the radish rounds, and seasoning. Set aside to pickle.
GOLD HALO(UMI)S
Prepare a shallow dish with the flour (seasoned lightly). Prepare two more dishes: one containing 1 egg whisked with 1 tbsp of water, and the other containing the breadcrumbs. Dip the halloumi patties into the flour, then the egg and finally, the breadcrumbs. Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed halloumi patties and fry for 2-3 minutes per side until golden. Remove and drain on paper towel.
CHARRED PINEAPPLE
Return the pan to a medium heat with a drizzle of oil. When hot, add the drained pineapple rings and fry for 1-2 minutes per side until charred.
ALMOST THERE
Drain and reserve the pickling liquid from the cucumber and radish. Add the rinsed salad leaves to the bowl with the drained cucumber and radish. Add the reserved pickling liquid (to taste), a drizzle of oil, and seasoning. Toss until fully coated.
HALLOUMI HEAVEN
Stack the golden halloumi, the charred pineapple rings, and roasted butternut. Dollop on the sweet chilli sauce. Side with the dressed salad and scatter over the toasted almonds.
Butternut - 250g
Flaked Almonds - 10g
White Wine Vinegar - 10ml
Cucumber - 50g
Radish - 20g
Cake Flour - 30ml
Panko Breadcrumbs - 65ml
Halloumi Patties - 2
Pineapple Rings - 80g
Salad Leaves - 20g
Sweet Chilli Sauce - 30ml
GOLDEN BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway.
TOAST
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
PICKLE MOMENT
In a bowl, combine the vinegar, 2 tbsp of water, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the cucumber ribbons, the radish rounds, and seasoning. Set aside to pickle.
GOLD HALO(UMI)S
Prepare a shallow dish with the flour (seasoned lightly). Prepare two more dishes: one containing 2 eggs whisked with 2 tbsp of water, and the other containing the breadcrumbs. Dip the halloumi patties into the flour, then the egg and finally, the breadcrumbs. Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed halloumi patties and fry for 2-3 minutes per side until golden. Remove and drain on paper towel.
CHARRED PINEAPPLE
Return the pan to a medium heat with a drizzle of oil. When hot, add the drained pineapple rings and fry for 1-2 minutes per side until charred.
ALMOST THERE
Drain and reserve the pickling liquid from the cucumber and radish. Add the rinsed salad leaves to the bowl with the drained cucumber and radish. Add the reserved pickling liquid (to taste), a drizzle of oil, and seasoning. Toss until fully coated.
HALLOUMI HEAVEN
Stack the golden halloumi, the charred pineapple rings, and roasted butternut. Dollop on the sweet chilli sauce. Side with the dressed salad and scatter over the toasted almonds.
Butternut - 500g
Flaked Almonds - 20g
White Wine Vinegar - 20ml
Cucumber - 100g
Radish - 40g
Cake Flour - 65ml
Panko Breadcrumbs - 125ml
Halloumi Patties - 4
Pineapple Rings - 160g
Salad Leaves - 40g
Sweet Chilli Sauce - 60ml
GOLDEN BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping halfway.
TOAST
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
PICKLE MOMENT
In a bowl, combine the vinegar, 3 tbsp of water, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the cucumber ribbons, the radish rounds, and seasoning. Set aside to pickle.
GOLD HALO(UMI)S
Prepare a shallow dish with the flour (seasoned lightly). Prepare two more dishes: one containing 2 eggs whisked with 2 tbsp of water, and the other containing the breadcrumbs. Dip the halloumi patties into the flour, then the egg and finally, the breadcrumbs. Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed halloumi patties and fry for 2-3 minutes per side until golden. You may need to do this step in batches. Remove and drain on paper towel.
CHARRED PINEAPPLE
Return the pan to a medium heat with a drizzle of oil. When hot, add the drained pineapple rings and fry for 1-2 minutes per side until charred.
ALMOST THERE
Drain and reserve the pickling liquid from the cucumber and radish. Add the rinsed salad leaves to the bowl with the drained cucumber and radish. Add the reserved pickling liquid (to taste), a drizzle of oil, and seasoning. Toss until fully coated.
HALLOUMI HEAVEN
Stack the golden halloumi, the charred pineapple rings, and roasted butternut. Dollop on the sweet chilli sauce. Side with the dressed salad and scatter over the toasted almonds.
Butternut - 750g
Flaked Almonds - 30g
White Wine Vinegar - 30ml
Cucumber - 150g
Radish - 60g
Cake Flour - 85ml
Panko Breadcrumbs - 170ml
Halloumi Patties - 6
Pineapple Rings - 240g
Salad Leaves - 60g
Sweet Chilli Sauce - 80ml
GOLDEN BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping halfway.
TOAST
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
PICKLE MOMENT
In a bowl, combine the vinegar, 4 tbsp of water, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the cucumber ribbons, the radish rounds, and seasoning. Set aside to pickle.
GOLD HALO(UMI)S
Prepare a shallow dish with the flour (seasoned lightly). Prepare two more dishes: one containing 3 eggs whisked with 3 tbsp of water, and the other containing the breadcrumbs. Dip the halloumi patties into the flour, then the egg and finally, the breadcrumbs. Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed halloumi patties and fry for 2-3 minutes per side until golden. You may need to do this step in batches. Remove and drain on paper towel.
CHARRED PINEAPPLE
Return the pan to a medium heat with a drizzle of oil. When hot, add the drained pineapple rings and fry for 1-2 minutes per side until charred.
ALMOST THERE
Drain and reserve the pickling liquid from the cucumber and radish. Add the rinsed salad leaves to the bowl with the drained cucumber and radish. Add the reserved pickling liquid (to taste), a drizzle of oil, and seasoning. Toss until fully coated.
HALLOUMI HEAVEN
Stack the golden halloumi, the charred pineapple rings, and roasted butternut. Dollop on the sweet chilli sauce. Side with the dressed salad and scatter over the toasted almonds.
Butternut - 1kg
Flaked Almonds - 40g
White Wine Vinegar - 40ml
Cucumber - 200g
Radish - 80g
Cake Flour - 125ml
Panko Breadcrumbs - 200ml
Halloumi Patties - 8
Pineapple Rings - 320g
Salad Leaves - 80g
Sweet Chilli Sauce - 120ml
Woolies Products in this dish
