Halloumi & Brinjal Fries

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

with a couscous salad & a tahini-yoghurt dipping sauce

4.9

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Halloumi & Brinjal Fries
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

Frequently Asked Questions

What is the preparation time for Halloumi & Brinjal Fries?

The preparation time for Halloumi & Brinjal Fries with a couscous salad & a tahini-yoghurt dipping sauce is between 25 and 40 minutes.

What is the total time required to make Halloumi & Brinjal Fries with a couscous salad & a tahini-yoghurt dipping sauce?

The total time required to make Halloumi & Brinjal Fries with a couscous salad & a tahini-yoghurt dipping sauce is between 40 and 55 minutes.

How many servings does Halloumi & Brinjal Fries provide?

4 servings

What are the main ingredients in Halloumi & Brinjal Fries?

Aubergine, Green Leaves, Halloumi, Lemon, Plain Yoghurt, Radish, Sumac, Tahini, Whole Wheat Couscous

What is the nutritional information of Halloumi & Brinjal Fries?

Calories: 1105, Carbs: 77 grams, Fat: grams, Protein: 56.2 grams, Sugar: 16.1 grams, Salt: 1086 grams

How do I prepare Halloumi & Brinjal Fries?

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! 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. 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. 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.

What should be prepared from my kitchen to make Halloumi & Brinjal Fries?

Aubergine, Green Leaves, Halloumi, Lemon, Plain Yoghurt, Radish, Sumac, Tahini, Whole Wheat Couscous

How many calories does Halloumi & Brinjal Fries have?

1105 calories

How much fat content does Halloumi & Brinjal Fries have?

grams

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