eCook Meal
FANCY HALLOUMI NACHOS
with toasted pistachios, pickled jalapeños & cranberries
A fresh and fabulous take. Corn nachos smothered in lentil-tomato sauce and topped with crispy, golden halloumi, pistachios, and tangy cranberries are out here giving traditional nachos a run for their money!
Serving guide
Choose your portion size.
TIME TO GET SAUCY
Boil the kettle. Dilute the stock with 250ml of boiling water. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft and translucent. Stir in the diluted stock, cooked chopped tomatoes, and rinsed split lentils. Bring to a simmer, then reduce to a low-medium heat and pop on a lid. Allow to cook for 8-10 minutes until the lentils are soft, stirring occasionally.
HARISSA DRESSING
In a bowl, combine the harissa paste with a drizzle of oil and three-quarters of the chopped coriander. Mix with water in 5ml increments until drizzling consistency. Set aside for serving.
TOASTED NUTS
Place the pistachios in a clean pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
CRISP THE Halloumi
When the lentil sauce has about 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Halloumi slices for 1-2 minutes per side until crispy and golden. On completion, set aside to drain on some paper towel – and try not to eat it all before serving!
FINISH UP
When the lentil sauce has finished cooking, remove from the heat and add some seasoning and a sweetener of choice to taste. Add in half of the crème fraîche and gently mix into the sauce until creating a marbled pattern, but not fully combined.
DISH UP
Spread a layer of crispy corn nachos over a plate. Smother in the lentil sauce and dollop over the remaining crème fraîche. Lay the golden Halloumi slices on top and drizzle over the harissa and coriander dressing. Garnish with the chopped dried cranberries, chopped jalapeños, toasted pistachios, and remaining fresh coriander. What a winner of a dinner!
TIME TO GET SAUCY
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent. Stir in the diluted stock, cooked chopped tomatoes, and rinsed split lentils. Bring to a simmer, then reduce to a low-medium heat and pop on a lid. Allow to cook for 10-12 minutes until the lentils are soft, stirring occasionally.
HARISSA DRESSING
In a bowl, combine the harissa paste with a drizzle of oil and three-quarters of the chopped coriander. Mix with water in 5ml increments until drizzling consistency. Set aside for serving.
TOASTED NUTS
Place the pistachios in a clean pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
CRISP THE Halloumi
When the lentil sauce has about 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Halloumi slices for 1-2 minutes per side until crispy and golden. On completion, set aside to drain on some paper towel – and try not to eat it all before serving!
FINISH UP
When the lentil sauce has finished cooking, remove from the heat and add some seasoning and a sweetener of choice to taste. Add in half of the crème fraîche and gently mix into the sauce until creating a marbled pattern, but not fully combined.
DISH UP
Spread a layer of crispy corn nachos over a plate. Smother in the lentil sauce and dollop over the remaining crème fraîche. Lay the golden Halloumi slices on top and drizzle over the harissa and coriander dressing. Garnish with the chopped dried cranberries, chopped jalapeños, toasted pistachios, and remaining fresh coriander. What a winner of a dinner!
TIME TO GET SAUCY
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent. Stir in the diluted stock, cooked chopped tomatoes, and rinsed split lentils. Bring to a simmer, then reduce to a low-medium heat and pop on a lid. Allow to cook for 10-12 minutes until the lentils are soft, stirring occasionally.
HARISSA DRESSING
In a bowl, combine the harissa paste with a drizzle of oil and three-quarters of the chopped coriander. Mix with water in 5ml increments until drizzling consistency. Set aside for serving.
TOASTED NUTS
Place the pistachios in a clean pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
CRISP THE Halloumi
When the lentil sauce has about 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Halloumi slices for 1-2 minutes per side until crispy and golden. On completion, set aside to drain on some paper towel – and try not to eat it all before serving!
FINISH UP
When the lentil sauce has finished cooking, remove from the heat and add some seasoning and a sweetener of choice to taste. Add in half of the crème fraîche and gently mix into the sauce until creating a marbled pattern, but not fully combined.
DISH UP
Spread a layer of crispy corn nachos over a plate. Smother in the lentil sauce and dollop over the remaining crème fraîche. Lay the golden Halloumi slices on top and drizzle over the harissa and coriander dressing. Garnish with the chopped dried cranberries, chopped jalapeños, toasted pistachios, and remaining fresh coriander. What a winner of a dinner!
TIME TO GET SAUCY
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a large, deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced Onion for 4-5 minutes until soft and translucent. Stir in the diluted stock, cooked chopped tomatoes, and rinsed split lentils. Bring to a simmer, then reduce to a low-medium heat and pop on a lid. Allow to cook for 12-15 minutes until the lentils are soft, stirring occasionally.
HARISSA DRESSING
In a bowl, combine the harissa paste with a drizzle of oil and three-quarters of the chopped coriander. Mix with water in 5ml increments until drizzling consistency. Set aside for serving.
TOASTED NUTS
Place the pistachios in a large, clean pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
CRISP THE Halloumi
When the lentil sauce has about 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Halloumi slices for 1-2 minutes per side until crispy and golden. On completion, set aside to drain on some paper towel – and try not to eat it all before serving!
FINISH UP
When the lentil sauce has finished cooking, remove from the heat and add some seasoning and a sweetener of choice to taste. Add in half of the crème fraîche and gently mix into the sauce until creating a marbled pattern, but not fully combined.
DISH UP
Spread a layer of crispy corn nachos over a plate. Smother in the lentil sauce and dollop over the remaining crème fraîche. Lay the golden Halloumi slices on top and drizzle over the harissa and coriander dressing. Garnish with the chopped dried cranberries, chopped jalapeños, toasted pistachios, and remaining fresh coriander. What a winner of a dinner!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R166.18
for 4 servings · R41.54 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cooked Chopped Tomatoes needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 27% of packR13.33
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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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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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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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Dried Cranberries needs 40 gDried Cranberries 250 g 250 g at R85.99 · 16% of packR13.76
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Pistachio Nuts needs 40 gDry Roasted and Salted Pistachio Nuts in Shell 200 g 200 g at R126.99 · 20% of packR25.40
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Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Pickled Jalapeños needs 80 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 20% of packR12.00
Not in the Woolies basket — source these elsewhere:
- Corn Nachos
- Pesto Princess Harissa Paste
- Red Split Lentils
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for FANCY HALLOUMI NACHOS?
The preparation time for FANCY HALLOUMI NACHOS with toasted pistachios, pickled jalapeños & cranberries is between 15 and 25 minutes.
What is the total time required to make FANCY HALLOUMI NACHOS with toasted pistachios, pickled jalapeños & cranberries?
The total time required to make FANCY HALLOUMI NACHOS with toasted pistachios, pickled jalapeños & cranberries is between 30 and 40 minutes.
How many servings does FANCY HALLOUMI NACHOS provide?
4 servings
What are the main ingredients in FANCY HALLOUMI NACHOS?
Corn Nachos, Creme Fraiche, Dried Cranberries, Fresh Coriander, Halloumi, Onion, Pesto Princess Harissa Paste, Pickled Jalapeño, Pistachio Nuts, Red Split Lentils, Tomato, Vegetable Stock
What is the nutritional information of FANCY HALLOUMI NACHOS?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare FANCY HALLOUMI NACHOS?
DISH UP: Spread a layer of crispy corn nachos over a plate. Smother in the lentil sauce and dollop over the remaining crème fraîche. Lay the golden halloumi slices on top and drizzle over the harissa and coriander dressing. Garnish with the chopped dried cranberries, chopped jalapeños, toasted pistachios, and remaining fresh coriander. What a winner of a dinner! CRISP THE HALLOUMI: When the lentil sauce has about 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the halloumi slices for 1-2 minutes per side until crispy and golden. On completion, set aside to drain on some paper towel – and try not to eat it all before serving! HARISSA DRESSING: In a bowl, combine the harissa paste with a drizzle of oil and three-quarters of the chopped coriander. Mix with water in 5ml increments until drizzling consistency. Set aside for serving. FINISH UP: When the lentil sauce has finished cooking, remove from the heat and add some seasoning and a sweetener of choice to taste. Add in half of the crème fraîche and gently mix into the sauce until creating a marbled pattern, but not fully combined. TIME TO GET SAUCY: Boil the kettle. Dilute the stock with 400ml of boiling water. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent. Stir in the diluted stock, cooked chopped tomatoes, and rinsed split lentils. Bring to a simmer, then reduce to a low-medium heat and pop on a lid. Allow to cook for 10-12 minutes until the lentils are soft, stirring occasionally. TOASTED NUTS: Place the pistachios in a clean pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
What should be prepared from my kitchen to make FANCY HALLOUMI NACHOS?
Corn Nachos, Creme Fraiche, Dried Cranberries, Fresh Coriander, Halloumi, Onion, Pesto Princess Harissa Paste, Pickled Jalapeño, Pistachio Nuts, Red Split Lentils, Tomato, Vegetable Stock
How many calories does FANCY HALLOUMI NACHOS have?
calories
How much fat content does FANCY HALLOUMI NACHOS have?
grams