eCook Meal
Halloumi & Brinjal Fries
with a couscous salad & a tahini-yoghurt dipping sauce
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R284.89
for 4 servings · R71.22 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Halloumi needs 640 gGrilled Halloumi & Roasted Vegetables in a Creamy Tomato Sauce 420 g 420 g at R76.99 · 1.52× packR117.32
-
Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
-
Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
-
Sumac needs 20 mlSumac 50 g R41.99 · whole pack (size can't be divided)R41.99
-
Tahini needs 40 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
Not in the Woolies basket — source these elsewhere:
- Whole Wheat Couscous
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Radish, Sumac, Tahini, Whole Wheat Couscous, Yoghurt
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?
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. 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! 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. 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, Radish, Sumac, Tahini, Whole Wheat Couscous, Yoghurt
How many calories does Halloumi & Brinjal Fries have?
1105 calories
How much fat content does Halloumi & Brinjal Fries have?
grams