Tahini is packed with antioxidants and anti-inflammatory powers! We’ve paired this magical food with roasted brinjal and crispy halloumi fries, and the result is simply sublime!
Halloumi & Brinjal Fries
Halloumi & Brinjal Fries
with a couscous salad & a tahini-yoghurt dipping sauce
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Aubergine
- Green Leaves
- Halloumi
- Lemon
- Plain Yoghurt
- Radish
- Sumac
- Tahini
- Whole Wheat Couscous
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
AUB FRIES
Preheat the oven to 200°C. Place the aubergine chips onto a roasting tray, generously coat in oil and seasoning, and spread them out evenly, skin-side down. Roast in the hot oven for 30-35 minutes, shifting halfway. If you’d like them crispier, pop on the grill for 3-5 minutes at the end.
COOL COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Season with some lemon zest, salt and pepper. Just before serving, toss with the rinsed green leaves and the radish rounds.
TAHINI YOGGY
Place a pan over a medium heat with the sumac. Toast for 1-2 minutes, until fragrant, shifting constantly. Remove from the pan on completion. In a bowl, add the yoghurt, the tahini, a squeeze of lemon juice, a splash of water and some seasoning. Mix until fully combined.
HELLO HALLOUMI
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel. Add the toasted sumac and toss to combine.
CHEESY VEG GOODNESS
Make a bed of laced couscous, top with the fried sumac halloumi and the aubergine fries, and serve with the tahini yoghurt for dunking. Garnish with any remaining lemon wedges and tuck in!
Aubergine - 250g
Whole Wheat Couscous - 75ml
Lemon - 1
Green Leaves - 20g
Radish - 20g
Sumac - 5ml
Plain Yoghurt - 50ml
Tahini - 10ml
Halloumi - 160g
AUB FRIES
Preheat the oven to 200°C. Place the aubergine chips onto a roasting tray, generously coat in oil and seasoning, and spread them out evenly, skin-side down. Roast in the hot oven for 30-35 minutes, shifting halfway. If you’d like them crispier, pop on the grill for 3-5 minutes at the end.
COOL COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Season with some lemon zest, salt and pepper. Just before serving, toss with the rinsed green leaves and the radish rounds.
TAHINI YOGGY
Place a pan over a medium heat with the sumac. Toast for 1-2 minutes, until fragrant, shifting constantly. Remove from the pan on completion. In a bowl, add the yoghurt, the tahini, a squeeze of lemon juice, a splash of water and some seasoning. Mix until fully combined.
HELLO HALLOUMI
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel. Add the toasted sumac and toss to combine.
CHEESY VEG GOODNESS
Make a bed of laced couscous, top with the fried sumac halloumi and the aubergine fries, and serve with the tahini yoghurt for dunking. Garnish with any remaining lemon wedges and tuck in!
Aubergine - 500g
Whole Wheat Couscous - 150ml
Lemon - 1
Green Leaves - 40g
Radish - 40g
Sumac - 10ml
Plain Yoghurt - 100ml
Tahini - 20ml
Halloumi - 320g
AUB FRIES
Preheat the oven to 200°C. Place the aubergine chips onto a roasting tray, generously coat in oil and seasoning, and spread them out evenly, skin-side down. Roast in the hot oven for 35-40 minutes, shifting halfway. If you’d like them crispier, pop on the grill for 3-5 minutes at the end.
COOL COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Season with some lemon zest, salt and pepper. Just before serving, toss with the rinsed green leaves and the radish rounds.
TAHINI YOGGY
Place a pan over a medium heat with the sumac. Toast for 1-2 minutes, until fragrant, shifting constantly. Remove from the pan on completion. In a bowl, add the yoghurt, the tahini, a squeeze of lemon juice, a splash of water and some seasoning. Mix until fully combined.
HELLO HALLOUMI
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel. Add the toasted sumac and toss to combine.
CHEESY VEG GOODNESS
Make a bed of laced couscous, top with the fried sumac halloumi and the aubergine fries, and serve with the tahini yoghurt for dunking. Garnish with any remaining lemon wedges and tuck in!
Aubergine - 750g
Whole Wheat Couscous - 225ml
Lemon - 1
Green Leaves - 60g
Radish - 60g
Sumac - 15ml
Plain Yoghurt - 150ml
Tahini - 30ml
Halloumi - 480g
AUB FRIES
Preheat the oven to 200°C. Place the aubergine chips onto a roasting tray, generously coat in oil and seasoning, and spread them out evenly, skin-side down. Roast in the hot oven for 35-40 minutes, shifting halfway. If you’d like them crispier, pop on the grill for 3-5 minutes at the end.
COOL COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Season with some lemon zest, salt and pepper. Just before serving, toss with the rinsed green leaves and the radish rounds.
TAHINI YOGGY
Place a pan over a medium heat with the sumac. Toast for 1-2 minutes, until fragrant, shifting constantly. Remove from the pan on completion. In a bowl, add the yoghurt, the tahini, a squeeze of lemon juice, a splash of water and some seasoning. Mix until fully combined.
HELLO HALLOUMI
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel. Add the toasted sumac and toss to combine.
CHEESY VEG GOODNESS
Make a bed of laced couscous, top with the fried sumac halloumi and the aubergine fries, and serve with the tahini yoghurt for dunking. Garnish with any remaining lemon wedges and tuck in!
Aubergine - 1kg
Whole Wheat Couscous - 300ml
Lemon - 1
Green Leaves - 80g
Radish - 80g
Sumac - 20ml
Plain Yoghurt - 200ml
Tahini - 40ml
Halloumi - 640g
Woolies Products in this dish
