What are the main ingredients in HALLOUMI & WATERBLOMMETJIE SOSATIES?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil

What is the nutritional information of HALLOUMI & WATERBLOMMETJIE SOSATIES?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare HALLOUMI & WATERBLOMMETJIE SOSATIES?

BRAAI-STYLE VEGGIE FEAST: Lay the sosaties next to some crispy, smashed baby potatoes and the fresh salad. Serve with a lemon wedge and the peri-peri mayo on the side for dipping. Baie lekker, Chef! GET ’EM GOLDEN: Place the par-boiled baby potatoes on a lightly greased, tinfoil-lined roasting tray in a single layer. Using a fork, gently press down on top of them, splitting the skin, but keeping them in one piece. Drizzle with oil, season, and sprinkle over the remaining Peri-Peri Rub to taste. Roast in the hot oven for 15-20 minutes until crispy, shifting halfway. VEG PREP: Boil the kettle. Trim the stalks of the waterblommetjies. Submerge in a bowl of salted water and rinse well, opening up the leaves to remove any dirt. Try to keep them intact as far as possible. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the waterblommetjies in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until softened. Alternatively, use a steamer if you have one. PERI-PERI MAYO & SALAD: In a small bowl, combine the mayo with half of the Peri-Peri Rub (to taste) and set aside for serving. Place the shredded green leaves in a bowl with the diced cucumber and rinsed basil leaves. Toss through some olive oil and seasoning to taste. ASSEMBLE YOUR SOSATIES!: Slide a steamed waterblommetjie, an olive, and a cube of halloumi onto a sosatie stick. Repeat in the same order, filling up each stick until the ingredients are used up. Lay out the sosaties on a tinfoil-lined roasting tray. Place the rinsed rosemary sprigs in a shallow dish and cover in oil. Pound them using a wooden spoon to release the fragrance into the oil. Use the rosemary sprigs to brush each sosatie until coated in oil. Squeeze over the juice of 2 lemon wedges and season to taste. Scatter the used lemon wedges and rosemary sprigs on top of the sosaties and pop the tray in the oven. Roast for 10-12 minutes until starting to brown and crisp, shifting halfway. TASTY ’TATERS: Preheat the oven to 220°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and cover with a lid. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until par boiled but still firm. Drain on completion and return to the pot.

What should be prepared from my kitchen to make HALLOUMI & WATERBLOMMETJIE SOSATIES?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil

HALLOUMI & WATERBLOMMETJIE SOSATIES

Feeling festive? Why not light up the coals and braai these luxury veg sosaties! Halloumi, waterblommetjies, and Kalamata olives, brushed with fragrant rosemary oil and served with roast baby potatoes and a green salad with fresh basil.

HALLOUMI & WATERBLOMMETJIE SOSATIES

with crispy, smashed baby potatoes & peri-peri mayo

Hands on Time: 30 - 50 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Cucumber
Fresh Basil
Fresh Rosemary
Green Leaves
Halloumi
Lemon
NOMU Peri-Peri Rub
Pitted Kalamata Olives
Sosatie Sticks
That Mayo Original Mayo
Waterblommetjies

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil

Photo of HALLOUMI & WATERBLOMMETJIE SOSATIES

Serves 1

TASTY ’TATERS
Preheat the oven to 220°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and cover with a lid. Once boiling, remove the lid and reduce the heat. Simmer for 10-15 minutes until par boiled but still firm. Drain on completion and return to the pot.
VEG PREP
Boil the kettle. Trim the stalks of the waterblommetjies. Submerge in a bowl of salted water and rinse well, opening up the leaves to remove any dirt. Try to keep them intact as far as possible. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the waterblommetjies in a colander over the pot. Cover with a lid and allow to steam for 12-15 minutes until softened. Alternatively, use a steamer if you have one.
PERI-PERI MAYO & SALAD
In a small bowl, combine the mayo with half of the Peri-Peri Rub (to taste) and set aside for serving. Place the shredded green leaves in a bowl with the diced cucumber and rinsed basil leaves. Toss through some olive oil and seasoning to taste.
GET ’EM GOLDEN
Place the par-boiled baby potatoes on a lightly greased, tinfoil-lined roasting tray in a single layer. Using a fork, gently press down on top of them, splitting the skin, but keeping them in one piece. Drizzle with oil, season, and sprinkle over the remaining Peri-Peri Rub to taste. Roast in the hot oven for 10-15 minutes until crispy, shifting halfway.
ASSEMBLE YOUR SOSATIES!
Slide a steamed waterblommetjie, an olive, and a cube of halloumi onto a sosatie stick. Repeat in the same order, filling up each stick until the ingredients are used up. Lay out the sosaties on a tinfoil-lined roasting tray. Place the rinsed rosemary sprig in a shallow dish and cover in oil. Pound it using a wooden spoon to release the fragrance into the oil. Use the rosemary sprig to brush each sosatie until coated in oil. Squeeze over the juice of 1 lemon wedge and season to taste. Pop the used lemon wedge and rosemary sprig on top of the sosaties and pop the tray in the oven. Roast for 10-12 minutes until starting to brown and crisp, shifting halfway.
BRAAI-STYLE VEGGIE FEAST
Lay the sosaties next to the crispy, smashed baby potatoes and the fresh salad. Serve with a lemon wedge and the peri-peri mayo on the side for dipping. Baie lekker, Chef!

Baby Potatoes - 250g
Waterblommetjies - 150g
That Mayo Original Mayo - 30ml
NOMU Peri-Peri Rub - 10ml
Green Leaves - 20g
Cucumber - 50g
Fresh Basil - 3g
Pitted Kalamata Olives - 40g
Halloumi - 80g
Sosatie Sticks - 3
Lemon - 1
Fresh Rosemary - 4g

Download the Recipe

Serves 2

TASTY ’TATERS
Preheat the oven to 220°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and cover with a lid. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until par boiled but still firm. Drain on completion and return to the pot.
VEG PREP
Boil the kettle. Trim the stalks of the waterblommetjies. Submerge in a bowl of salted water and rinse well, opening up the leaves to remove any dirt. Try to keep them intact as far as possible. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the waterblommetjies in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until softened. Alternatively, use a steamer if you have one.
PERI-PERI MAYO & SALAD
In a small bowl, combine the mayo with half of the Peri-Peri Rub (to taste) and set aside for serving. Place the shredded green leaves in a bowl with the diced cucumber and rinsed basil leaves. Toss through some olive oil and seasoning to taste.
GET ’EM GOLDEN
Place the par-boiled baby potatoes on a lightly greased, tinfoil-lined roasting tray in a single layer. Using a fork, gently press down on top of them, splitting the skin, but keeping them in one piece. Drizzle with oil, season, and sprinkle over the remaining Peri-Peri Rub to taste. Roast in the hot oven for 15-20 minutes until crispy, shifting halfway.
ASSEMBLE YOUR SOSATIES!
Slide a steamed waterblommetjie, an olive, and a cube of halloumi onto a sosatie stick. Repeat in the same order, filling up each stick until the ingredients are used up. Lay out the sosaties on a tinfoil-lined roasting tray. Place the rinsed rosemary sprigs in a shallow dish and cover in oil. Pound them using a wooden spoon to release the fragrance into the oil. Use the rosemary sprigs to brush each sosatie until coated in oil. Squeeze over the juice of 2 lemon wedges and season to taste. Scatter the used lemon wedges and rosemary sprigs on top of the sosaties and pop the tray in the oven. Roast for 10-12 minutes until starting to brown and crisp, shifting halfway.
BRAAI-STYLE VEGGIE FEAST
Lay the sosaties next to some crispy, smashed baby potatoes and the fresh salad. Serve with a lemon wedge and the peri-peri mayo on the side for dipping. Baie lekker, Chef!

Baby Potatoes - 500g
Waterblommetjies - 300g
That Mayo Original Mayo - 60ml
NOMU Peri-Peri Rub - 20ml
Green Leaves - 40g
Cucumber - 100g
Fresh Basil - 5g
Pitted Kalamata Olives - 80g
Halloumi - 160g
Sosatie Sticks - 6
Lemon - 1
Fresh Rosemary - 8g

Download the Recipe

Serves 3

TASTY ’TATERS
Preheat the oven to 220°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and cover with a lid. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until par boiled but still firm. Drain on completion and return to the pot.
VEG PREP
Boil the kettle. Trim the stalks of the waterblommetjies. Submerge in a bowl of salted water and rinse well, opening up the leaves to remove any dirt. Try to keep them intact as far as possible. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the waterblommetjies in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until softened. Alternatively, use a steamer if you have one.
PERI-PERI MAYO & SALAD
In a small bowl, combine the mayo with half of the Peri-Peri Rub (to taste) and set aside for serving. Place the shredded green leaves in a bowl with the diced cucumber and rinsed basil leaves. Toss through some olive oil and seasoning to taste.
GET ’EM GOLDEN
Place the par-boiled baby potatoes on a lightly greased, tinfoil-lined roasting tray in a single layer. Using a fork, gently press down on top of them, splitting the skin, but keeping them in one piece. Drizzle with oil, season, and sprinkle over the remaining Peri-Peri Rub to taste. Roast in the hot oven for 15-20 minutes until crispy, shifting halfway.
ASSEMBLE YOUR SOSATIES!
Slide a steamed waterblommetjie, an olive, and a cube of halloumi onto a sosatie stick. Repeat in the same order, filling up each stick until the ingredients are used up. Lay out the sosaties on a tinfoil-lined roasting tray. Place the rinsed rosemary sprigs in a shallow dish and cover in oil. Pound them using a wooden spoon to release the fragrance into the oil. Use the rosemary sprigs to brush each sosatie until coated in oil. Squeeze over the juice of 2 lemon wedges and season to taste. Scatter the used lemon wedges and rosemary sprigs on top of the sosaties and pop the tray in the oven. Roast for 10-12 minutes until starting to brown and crisp, shifting halfway.
BRAAI-STYLE VEGGIE FEAST
Lay the sosaties next to some crispy, smashed baby potatoes and the fresh salad. Serve with a lemon wedge and the peri-peri mayo on the side for dipping. Baie lekker, Chef!

Baby Potatoes - 500g
Waterblommetjies - 300g
That Mayo Original Mayo - 60ml
NOMU Peri-Peri Rub - 20ml
Green Leaves - 40g
Cucumber - 100g
Fresh Basil - 5g
Pitted Kalamata Olives - 80g
Halloumi - 160g
Sosatie Sticks - 6
Lemon - 1
Fresh Rosemary - 8g

Download the Recipe

Serves 4

TASTY ’TATERS
Preheat the oven to 220°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and cover with a lid. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until par boiled but still firm. Drain on completion and return to the pot.
VEG PREP
Boil the kettle. Trim the stalks of the waterblommetjies. Submerge in a bowl of salted water and rinse well, opening up the leaves to remove any dirt. Try to keep them intact as far as possible. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the waterblommetjies in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until softened. Alternatively, use a steamer if you have one.
PERI-PERI MAYO & SALAD
In a small bowl, combine the mayo with half of the Peri-Peri Rub (to taste) and set aside for serving. Place the shredded green leaves in a bowl with the diced cucumber and rinsed basil leaves. Toss through some olive oil and seasoning to taste.
GET ’EM GOLDEN
Place the par-boiled baby potatoes on a lightly greased, tinfoil-lined roasting tray in a single layer. Using a fork, gently press down on top of them, splitting the skin, but keeping them in one piece. Drizzle with oil, season, and sprinkle over the remaining Peri-Peri Rub to taste. Roast in the hot oven for 25-30 minutes until crispy, shifting halfway.
ASSEMBLE YOUR SOSATIES!
Slide a steamed waterblommetjie, an olive, and a cube of halloumi onto a sosatie stick. Repeat in the same order, filling up each stick until the ingredients are used up. Lay out the sosaties on a tinfoil-lined roasting tray. Place the rinsed rosemary sprigs in a shallow dish and cover in oil. Pound them using a wooden spoon to release the fragrance into the oil. Use the rosemary sprigs to brush each sosatie until coated in oil. Squeeze over the juice of 4 lemon wedges and season to taste. Scatter the used lemon wedges and rosemary sprigs on top of the sosaties and pop the tray in the oven. Roast for 10-12 minutes until starting to brown and crisp, shifting halfway.
BRAAI-STYLE VEGGIE FEAST
Lay the sosaties next to some crispy, smashed baby potatoes and the fresh salad. Serve with a lemon wedge and the peri-peri mayo on the side for dipping. Baie lekker, Chef!