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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Crumbed Halloumi & Pineapple Stack?
The preparation time for Crumbed Halloumi & Pineapple Stack with roasted butternut & cucumber ribbons is between 20 and 35 minutes.
What is the total time required to make Crumbed Halloumi & Pineapple Stack with roasted butternut & cucumber ribbons?
The total time required to make Crumbed Halloumi & Pineapple Stack with roasted butternut & cucumber ribbons is between 35 and 55 minutes.
How many servings does Crumbed Halloumi & Pineapple Stack provide?
4 servings
What are the main ingredients in Crumbed Halloumi & Pineapple Stack?
Butternut, Cake Flour, Cucumber, Flaked Almonds, Halloumi Patties, Panko Breadcrumbs, Pineapple Rings, Radish, Salad Leaves, Sweet Chilli Sauce, White Wine Vinegar
What is the nutritional information of Crumbed Halloumi & Pineapple Stack?
Calories: 1326, Carbs: 82 grams, Fat: grams, Protein: 68.7 grams, Sugar: 20.3 grams, Salt: 1699 grams
How do I prepare Crumbed Halloumi & Pineapple Stack?
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. 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Crumbed Halloumi & Pineapple Stack?
Butternut, Cake Flour, Cucumber, Flaked Almonds, Halloumi Patties, Panko Breadcrumbs, Pineapple Rings, Radish, Salad Leaves, Sweet Chilli Sauce, White Wine Vinegar
How many calories does Crumbed Halloumi & Pineapple Stack have?
1326 calories
How much fat content does Crumbed Halloumi & Pineapple Stack have?
grams
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