eCook Meal
Glazed Halloumi & Veggie Pilaf
with sticky sweet chilli sauce, sambal & toasted cashews
We all need to spend less time eating meat and seafood, but we can fill it with something equally (if not more) delicious! This quick, easy pilaf is satisfying and unforgettable: fluffy basmati loaded with flavourful veg and covered in crispy, sweet-chilli-glazed halloumi.
Serving guide
Choose your portion size.
GO, GO, GO!
Preheat the oven to 180°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 230ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
VEGGIES!
Place the shredded Kale on a roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened. Set aside for Step 3. Place a pot over high heat with a drizzle of oil. When hot, fry the Carrot chunks and sliced Mushrooms for 3-5 minutes until starting to brown. Transfer to a bowl, return the pot to a medium-high heat, and add another drizzle of oil if necessary. When hot, sauté the grated garlic, ¾ of the diced onion, and the rinsed curry leaves for 3-4 minutes until the onion is soft. Return the carrot and mushrooms to the pot. Stir through the peas and some seasoning. Cover with a lid and steam for 5 minutes, shifting occasionally. On completion, the carrot should be softened but still slightly crunchy.
WHILE IT’S STEAMING...
Place the tray of Kale in the oven and roast for 8 minutes until crispy. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop when cool enough to handle. Toss the diced tomatoes and remaining Onion with a drizzle of olive oil and some seasoning. Set aside for serving.
RICE AND SHINE
Gently fold the cooked, drained rice into the pot of veg until evenly distributed. Turn the heat up to medium and cook for another 2 minutes (uncovered) until the flavours are combined, shifting occasionally. Remove the pot from the heat, replace the lid, and set aside to keep warm until serving.
HELLO Halloumi
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 and golden. On completion, baste with the sweet chilli sauce, shifting and turning until fully coated. Remove the pan from the heat.
PILAF PLEASE!
Dish up a bowl of pilaf. Layer with Halloumi and spoon over some sauce from the pan. Scatter over the kale and cashews, and side with the tomato sambal. Just one thing left to do: dig in!
GO, GO, GO!
Preheat the oven to 180°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
VEGGIES!
Place the shredded Kale on a roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened. Set aside for Step 3. Place a pot over high heat with a drizzle of oil. When hot, fry the Carrot chunks and sliced Mushrooms for 3-5 minutes until starting to brown. Transfer to a bowl, return the pot to a medium-high heat, and add another drizzle of oil if necessary. When hot, sauté the grated garlic, ¾ of the diced onion, and the rinsed curry leaves for 3-4 minutes until the onion is soft. Return the carrot and mushrooms to the pot. Stir through the peas and some seasoning. Cover with a lid and steam for 5 minutes, shifting occasionally. On completion, the carrot should be softened but still slightly crunchy.
WHILE IT’S STEAMING...
Place the tray of Kale in the oven and roast for 8 minutes until crispy. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop when cool enough to handle. Toss the diced tomatoes and remaining Onion with a drizzle of olive oil and some seasoning. Set aside for serving.
RICE AND SHINE
Gently fold the cooked, drained rice into the pot of veg until evenly distributed. Turn the heat up to medium and cook for another 2 minutes (uncovered) until the flavours are combined, shifting occasionally. Remove the pot from the heat, replace the lid, and set aside to keep warm until serving.
HELLO Halloumi
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 and golden. On completion, baste with the sweet chilli sauce, shifting and turning until fully coated. Remove the pan from the heat.
PILAF PLEASE!
Dish up bowls of pilaf. Layer with Halloumi and spoon over some sauce from the pan. Scatter over the kale and cashews, and side with the tomato sambal. Just one thing left to do: dig in!
GO, GO, GO!
Preheat the oven to 180°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 680ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
VEGGIES!
Place the shredded Kale on a roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened. Set aside for Step 3. Place a large pot over high heat with a drizzle of oil. When hot, fry the Carrot chunks and sliced Mushrooms for 4-5 minutes until starting to brown. Transfer to a bowl, return the pot to a medium-high heat, and add another drizzle of oil if necessary. When hot, sauté the grated garlic, ¾ of the diced onion, and the rinsed curry leaves for 4-5 minutes until the onion is soft. Return the carrot and mushrooms to the pot. Stir through the peas and some seasoning. Cover with a lid and steam for 5 minutes, shifting occasionally. On completion, the carrot should be softened but still slightly crunchy.
WHILE IT’S STEAMING...
Place the tray of Kale in the oven and roast for 10 minutes until crispy. Place the cashews in a large pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop when cool enough to handle. Toss the diced tomatoes and remaining Onion with a drizzle of olive oil and some seasoning. Set aside for serving.
RICE AND SHINE
Gently fold the cooked, drained rice into the pot of veg until evenly distributed. Turn the heat up to medium and cook for another 4 minutes (uncovered) until the flavours are combined, shifting occasionally. Remove the pot from the heat, replace the lid, and set aside to keep warm until serving.
HELLO Halloumi
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 and golden. On completion, baste with the sweet chilli sauce, shifting and turning until fully coated. Remove the pan from the heat.
PILAF PLEASE!
Dish up bowls of pilaf. Layer with Halloumi and spoon over some sauce from the pan. Scatter over the kale and cashews, and side with the tomato sambal. Just one thing left to do: dig in!
GO, GO, GO!
Preheat the oven to 180°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
VEGGIES!
Place the shredded Kale on a roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened. Set aside for Step 3. Place a large pot over high heat with a drizzle of oil. When hot, fry the Carrot chunks and sliced Mushrooms for 5-6 minutes until starting to brown. Transfer to a bowl, return the pot to a medium-high heat, and add another drizzle of oil if necessary. When hot, sauté the grated garlic, ¾ of the diced onion, and the rinsed curry leaves for 4-5 minutes until the onion is soft. Return the carrot and mushrooms to the pot. Stir through the peas and some seasoning. Cover with a lid and steam for 5 minutes, shifting occasionally. On completion, the carrot should be softened but still slightly crunchy.
WHILE IT’S STEAMING...
Place the tray of Kale in the oven and roast for 10 minutes until crispy. Place the cashews in a large pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop when cool enough to handle. Toss the diced tomatoes and remaining Onion with a drizzle of olive oil and some seasoning. Set aside for serving.
RICE AND SHINE
Gently fold the cooked, drained rice into the pot of veg until evenly distributed. Turn the heat up to medium and cook for another 4 minutes (uncovered) until the flavours are combined, shifting occasionally. Remove the pot from the heat, replace the lid, and set aside to keep warm until serving.
HELLO Halloumi
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 and golden. On completion, baste with the sweet chilli sauce, shifting and turning until fully coated. Remove the pan from the heat.
PILAF PLEASE!
Dish up bowls of pilaf. Layer with Halloumi and spoon over some sauce from the pan. Scatter over the kale and cashews, and side with the tomato sambal. Just one thing left to do: dig in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R349.80
for 4 servings · R87.45 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Fresh Curry Leaves needs 10 gCurry Leaves 3 g 3 g at R26.99 · 3.3× packsR89.97
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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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Mushrooms needs 400 gChopped Mushrooms 400 g 400 g at R45.99 · 100% of packR45.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Sweet Chilli Sauce needs 160 mlWellington's Sweet Chilli Sauce 450 ml 450 ml at R44.99 · 36% of packR16.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Shopping
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Frequently Asked Questions
What is the preparation time for Glazed Halloumi & Veggie Pilaf?
The preparation time for Glazed Halloumi & Veggie Pilaf with sticky sweet chilli sauce, sambal & toasted cashews is between 20 and 35 minutes.
What is the total time required to make Glazed Halloumi & Veggie Pilaf with sticky sweet chilli sauce, sambal & toasted cashews?
The total time required to make Glazed Halloumi & Veggie Pilaf with sticky sweet chilli sauce, sambal & toasted cashews is between 30 and 45 minutes.
How many servings does Glazed Halloumi & Veggie Pilaf provide?
4 servings
What are the main ingredients in Glazed Halloumi & Veggie Pilaf?
Carrot, Cashew Nut, Curry Leaves, Garlic, Halloumi, Kale, Mushrooms, Onion, Pea, Sweet Chilli Sauce, Tomato, White Basmati Rice
What is the nutritional information of Glazed Halloumi & Veggie Pilaf?
Calories: 868, Carbs: 103 grams, Fat: grams, Protein: 39.3 grams, Sugar: 17.6 grams, Salt: 828 grams
How do I prepare Glazed Halloumi & Veggie Pilaf?
RICE AND SHINE: Gently fold the cooked, drained rice into the pot of veg until evenly distributed. Turn the heat up to medium and cook for another 2 minutes (uncovered) until the flavours are combined, shifting occasionally. Remove the pot from the heat, replace the lid, and set aside to keep warm until serving. GO, GO, GO!: Preheat the oven to 180°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. HELLO HALLOUMI: 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 and golden. On completion, baste with the sweet chilli sauce, shifting and turning until fully coated. Remove the pan from the heat. VEGGIES!: Place the shredded kale on a roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened. Set aside for Step 3. Place a pot over high heat with a drizzle of oil. When hot, fry the carrot chunks and sliced mushrooms for 3-5 minutes until starting to brown. Transfer to a bowl, return the pot to a medium-high heat, and add another drizzle of oil if necessary. When hot, sauté the grated garlic, ¾ of the diced onion, and the rinsed curry leaves for 3-4 minutes until the onion is soft. Return the carrot and mushrooms to the pot. Stir through the peas and some seasoning. Cover with a lid and steam for 5 minutes, shifting occasionally. On completion, the carrot should be softened but still slightly crunchy. PILAF PLEASE!: Dish up bowls of pilaf. Layer with halloumi and spoon over some sauce from the pan. Scatter over the kale and cashews, and side with the tomato sambal. Just one thing left to do: dig in! WHILE IT’S STEAMING...: Place the tray of kale in the oven and roast for 8 minutes until crispy. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop when cool enough to handle. Toss the diced tomatoes and remaining onion with a drizzle of olive oil and some seasoning. Set aside for serving.
What should be prepared from my kitchen to make Glazed Halloumi & Veggie Pilaf?
Carrot, Cashew Nut, Curry Leaves, Garlic, Halloumi, Kale, Mushrooms, Onion, Pea, Sweet Chilli Sauce, Tomato, White Basmati Rice
How many calories does Glazed Halloumi & Veggie Pilaf have?
868 calories
How much fat content does Glazed Halloumi & Veggie Pilaf have?
grams