eCook Meal
Heavenly Halloumi Pockets
with tzatziki, caramelised onions & aubergine
These halloumi pockets are what dreams are made of! Moroccan-spiced halloumi stacked inside toasted flatbread, adorned with roasted aubergine, caramelised onions, a Greek salad medley and lashings of tzatziki – such perfection!
Serving guide
Choose your portion size.
ROAST Aubergine
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, ½ the Moroccan rub (to taste) and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion and cover to keep warm.
TOSS & LOOSEN
In a bowl, combine the shredded lettuce, ½ the chopped Dill, the quartered tomatoes and the halved olives with a drizzle of olive oil and the juice of 1 Lemon wedge. Toss to combine and season to taste. In a small bowl, add the Tzatziki and loosen with water in 5ml increments until drizzling consistency. Season to taste.
Flatbread TIME
Wipe down the pan and return it to a medium-high heat. When hot, dry toast the Flatbread on each side for 1-2 minutes until slightly golden and toasted. When done, cut the flatbread in half with a knife on each half and open a pocket like a pita bread.
GOLDEN Halloumi
When the aubergines have 5 minutes remaining, drizzle the Halloumi slices with oil and sprinkle over the remaining Moroccan rub. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel (and try not to eat it all before serving!).
STUNNING!
Plate up your toasted Flatbread and fill with the roasted Aubergine, caramelised onions, spiced halloumi and a few spoonfuls of the Greek salad. Drizzle over the tzatziki and serve the remaining salad on the side. Garnish with the remaining dill and a lemon wedge. Yummy!
ROAST Aubergine
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, ½ the Moroccan rub (to taste) and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 9-10 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion and cover to keep warm.
TOSS & LOOSEN
In a bowl, combine the shredded lettuce, ½ the chopped Dill, the quartered tomatoes and the halved olives with a drizzle of olive oil and the juice of 2 Lemon wedges. Toss to combine and season to taste. In a small bowl, add the Tzatziki and loosen with water in 5ml increments until drizzling consistency. Season to taste.
Flatbread TIME
Wipe down the pan and return it to a medium-high heat. When hot, dry toast the flatbreads on each side for 1-2 minutes until slightly golden and toasted. When done, cut the Flatbread in half with a knife on each half and open a pocket like a pita bread.
GOLDEN Halloumi
When the aubergines have 5 minutes remaining, drizzle the Halloumi slices with oil and sprinkle over the remaining Moroccan rub. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel (and try not to eat it all before serving!).
STUNNING!
Plate up your toasted Flatbread and fill with the roasted Aubergine, caramelised onions, spiced halloumi and a few spoonfuls of the Greek salad. Drizzle over the tzatziki and serve the remaining salad on the side. Garnish with the remaining dill and a lemon wedge. Yummy!
ROAST Aubergine
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, ½ the Moroccan rub (to taste) and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 10-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion and cover to keep warm.
TOSS & LOOSEN
In a bowl, combine the shredded lettuce, ½ the chopped Dill, the quartered tomatoes and the halved olives with a drizzle of olive oil and the juice of 3 Lemon wedges. Toss to combine and season to taste. In a small bowl, add the Tzatziki and loosen with water in 5ml increments until drizzling consistency. Season to taste.
Flatbread TIME
Wipe down the pan and return it to a medium-high heat. When hot, dry toast the flatbreads on each side for 1-2 minutes until slightly golden and toasted. You may need to do this step in batches. When done, cut the Flatbread in half with a knife on each half and open a pocket like a pita bread.
GOLDEN Halloumi
When the aubergines have 5 minutes remaining, drizzle the Halloumi slices with oil and sprinkle over the remaining Moroccan rub. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel (and try not to eat it all before serving!).
STUNNING!
Plate up your toasted Flatbread and fill with the roasted Aubergine, caramelised onions, spiced halloumi and a few spoonfuls of the Greek salad. Drizzle over the tzatziki and serve the remaining salad on the side. Garnish with the remaining dill and a lemon wedge. Yummy!
ROAST Aubergine
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, ½ the Moroccan rub (to taste) and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion and cover to keep warm.
TOSS & LOOSEN
In a bowl, combine the shredded lettuce, ½ the chopped Dill, the quartered tomatoes and the halved olives with a drizzle of olive oil and the juice of 4 Lemon wedges. Toss to combine and season to taste. In a small bowl, add the Tzatziki and loosen with water in 5ml increments until drizzling consistency. Season to taste.
Flatbread TIME
Wipe down the pan and return it to a medium-high heat. When hot, dry toast the flatbreads on each side for 1-2 minutes until slightly golden and toasted. You may need to do this step in batches. When done, cut the Flatbread in half with a knife on each half and open a pocket like a pita bread.
GOLDEN Halloumi
When the aubergines have 5 minutes remaining, drizzle the Halloumi slices with oil and sprinkle over the remaining Moroccan rub. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel (and try not to eat it all before serving!).
STUNNING!
Plate up your toasted Flatbread and fill with the roasted Aubergine, caramelised onions, spiced halloumi and a few spoonfuls of the Greek salad. Drizzle over the tzatziki and serve the remaining salad on the side. Garnish with the remaining dill and a lemon wedge. Yummy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R210.60
for 4 servings · R52.65 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Aubergine needs 1 kgPallada Brinjal Avg 400 g 400 g at R16.00 · 2.5× packsR40.00
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Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 · 12% of packR18.18
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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
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Tzatziki needs 80 mlTzatziki Seasoning 15 g R20.99 · whole pack (size can't be divided)R20.99
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Flatbreads needs 4Sea Salt Sourdough Flatbread Crackers 150 g R39.99 · whole pack (size can't be divided)R39.99
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Fresh Dill needs 15 gMild Dill Gherkins 780 g 780 g at R63.99 · 2% of packR1.23
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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
Not in the Woolies basket — source these elsewhere:
- NOMU Moroccan Rub
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Heavenly Halloumi Pockets?
The preparation time for Heavenly Halloumi Pockets with tzatziki, caramelised onions & aubergine is between 20 and 40 minutes.
What is the total time required to make Heavenly Halloumi Pockets with tzatziki, caramelised onions & aubergine?
The total time required to make Heavenly Halloumi Pockets with tzatziki, caramelised onions & aubergine is between 35 and 60 minutes.
How many servings does Heavenly Halloumi Pockets provide?
4 servings
What are the main ingredients in Heavenly Halloumi Pockets?
Aubergine, Baby Tomato, Dill, Flatbread, Green Leaves, Halloumi, Lemon, NOMU Moroccan Rub, Onion, Pitted Kalamata Olives, Tzatziki
What is the nutritional information of Heavenly Halloumi Pockets?
Calories: 803, Carbs: 88 grams, Fat: grams, Protein: 35.6 grams, Sugar: 19 grams, Salt: 1940 grams
How do I prepare Heavenly Halloumi Pockets?
GOLDEN HALLOUMI: When the aubergines have 5 minutes remaining, drizzle the halloumi slices with oil and sprinkle over the remaining Moroccan rub. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel (and try not to eat it all before serving!). ROAST AUBERGINE: Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil, ½ the Moroccan rub (to taste) and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway. STUNNING!: Plate up your toasted flatbread and fill with the roasted aubergine, caramelised onions, spiced halloumi and a few spoonfuls of the Greek salad. Drizzle over the tzatziki and serve the remaining salad on the side. Garnish with the remaining dill and a lemon wedge. Yummy! TOSS & LOOSEN: In a bowl, combine the shredded lettuce, ½ the chopped dill, the quartered tomatoes and the halved olives with a drizzle of olive oil and the juice of 2 lemon wedges. Toss to combine and season to taste. In a small bowl, add the tzatziki and loosen with water in 5ml increments until drizzling consistency. Season to taste. CARAMELISATION STATION: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-10 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion and cover to keep warm. FLATBREAD TIME: Wipe down the pan and return it to a medium-high heat. When hot, dry toast the flatbreads on each side for 1-2 minutes until slightly golden and toasted. When done, cut the flatbread in half with a knife on each half and open a pocket like a pita bread.
What should be prepared from my kitchen to make Heavenly Halloumi Pockets?
Aubergine, Baby Tomato, Dill, Flatbread, Green Leaves, Halloumi, Lemon, NOMU Moroccan Rub, Onion, Pitted Kalamata Olives, Tzatziki
How many calories does Heavenly Halloumi Pockets have?
803 calories
How much fat content does Heavenly Halloumi Pockets have?
grams