eCook Meal
Matloha’s Halloumi Hot Dog
with homemade chakalaka, crème fraîche & a Schoon roll
Here, a beautifully soft roll is the vehicle for rich and flavourful kidney bean chakalaka, topped with crispy halloumi slices and drips of crème fraîche. It’s our enhanced version of a nostalgic dinnertime treat, with a South African twist – and so easy to make!
Serving guide
Choose your portion size.
GET MOVING, IT’S TIME FOR CHAKALAKA!
Place a pan over a medium heat with a drizzle of oil. When hot, fry the white spring onion slices for 1-2 minutes until soft. Add in the Indian rub and chopped Chilli to taste. Fry for 30-60 seconds until fragrant, shifting continuously. Mix in the julienne Carrot and fry for 1-2 minutes, shifting to prevent sticking. Stir through the drained corn, drained kidney beans, mango atchar, and tomato paste until evenly distributed. Leave to cook for 10-12 minutes until thick and combined, stirring occasionally. Add a splash of water if it starts to stick. Season to taste, remove from the pan, and set aside to cool.
FIX UP TOSE FILLINGS
Place the shredded salad leaves in a bowl with a drizzle of olive oil and some seasoning. Toss to combine and set aside for serving. Loosen the crème fraîche with water in 5ml increments until drizzling consistency and set aside for serving.
GOLDEN Halloumi
Place a clean pan over a medium heat with a drizzle of oil. When hot, fry the Halloumi for 1-2 minutes per side until crispy and golden. Remove on completion and allow to drain on some paper towel – and try not to eat it all before serving!
ASSEMBLE THIS BEAUT OF A HOT DOG
Butter the halves of the roll (optional). Place ¾ of the dressed leaves on the bottom half and cover in spoonfuls of chakalaka. Top with the crispy Halloumi and generously drizzle over the crème fraîche. Toss the remaining leaves with any left over chakalaka and serve on the side. Garnish with the green spring onion slices and close up with the other half of the roll. Go on, take a bite!
GET MOVING, IT’S TIME FOR CHAKALAKA!
Place a pan over a medium heat with a drizzle of oil. When hot, fry the white spring onion slices for 1-2 minutes until soft. Add in the Indian rub and chopped Chilli to taste. Fry for 30-60 seconds until fragrant, shifting continuously. Mix in the julienne Carrot and fry for 2-3 minutes, shifting to prevent sticking. Stir through the drained corn, drained kidney beans, mango atchar, and tomato paste until evenly distributed. Leave to cook for 12-15 minutes until thick and combined, stirring occasionally. Add a splash of water if it starts to stick. Season to taste, remove from the pan, and set aside to cool.
FIX UP TOSE FILLINGS
Place the shredded salad leaves in a bowl with a drizzle of olive oil and some seasoning. Toss to combine and set aside for serving. Loosen the crème fraîche with water in 5ml increments until drizzling consistency and set aside for serving.
GOLDEN Halloumi
Place a clean pan over a medium heat with a drizzle of oil. When hot, fry the Halloumi for 1-2 minutes per side until crispy and golden. Remove on completion and allow to drain on some paper towel – and try not to eat it all before serving!
ASSEMBLE THIS BEAUT OF A HOT DOG
Butter the halves of the rolls (optional). Place ¾ of the dressed leaves on the bottom halves and cover in spoonfuls of chakalaka. Top with the crispy Halloumi and generously drizzle over the crème fraîche. Toss the remaining leaves with any left over chakalaka and serve on the side. Garnish with the green spring onion slices and close up with the other half of the roll. Go on, take a bite!
GET MOVING, IT’S TIME FOR CHAKALAKA!
Place a pan over a medium heat with a drizzle of oil. When hot, fry the white spring onion slices for 2-3 minutes until soft. Add in the Indian rub and chopped Chilli to taste. Fry for 30-60 seconds until fragrant, shifting continuously. Mix in the julienne Carrot and fry for 3-4 minutes, shifting to prevent sticking. Stir through the drained corn, drained kidney beans, mango atchar, and tomato paste until evenly distributed. Leave to cook for 15-20 minutes until thick and combined, stirring occasionally. Add a splash of water if it starts to stick. Season to taste, remove from the pan, and set aside to cool.
FIX UP TOSE FILLINGS
Place the shredded salad leaves in a bowl with a drizzle of olive oil and some seasoning. Toss to combine and set aside for serving. Loosen the crème fraîche with water in 5ml increments until drizzling consistency and set aside for serving.
GOLDEN Halloumi
Place a clean pan over a medium heat with a drizzle of oil. When hot, fry the Halloumi for 1-2 minutes per side until crispy and golden. Remove on completion and allow to drain on some paper towel – and try not to eat it all before serving!
ASSEMBLE THIS BEAUT OF A HOT DOG
Butter the halves of the rolls (optional). Place ¾ of the dressed leaves on the bottom halves and cover in spoonfuls of chakalaka. Top with the crispy Halloumi and generously drizzle over the crème fraîche. Toss the remaining leaves with any left over chakalaka and serve on the side. Garnish with the green spring onion slices and close up with the other half of the roll. Go on, take a bite!
GET MOVING, IT’S TIME FOR CHAKALAKA!
Place a pan over a medium heat with a drizzle of oil. When hot, fry the white spring onion slices for 2-3 minutes until soft. Add in the Indian rub and chopped Chilli to taste. Fry for 30-60 seconds until fragrant, shifting continuously. Mix in the julienne Carrot and fry for 3-4 minutes, shifting to prevent sticking. Stir through the drained corn, drained kidney beans, mango atchar, and tomato paste until evenly distributed. Leave to cook for 20-30 minutes until thick and combined, stirring occasionally. Add a splash of water if it starts to stick. Season to taste, remove from the pan, and set aside to cool.
FIX UP TOSE FILLINGS
Place the shredded salad leaves in a bowl with a drizzle of olive oil and some seasoning. Toss to combine and set aside for serving. Loosen the crème fraîche with water in 5ml increments until drizzling consistency and set aside for serving.
GOLDEN Halloumi
Place a clean pan over a medium heat with a drizzle of oil. When hot, fry the Halloumi for 1-2 minutes per side until crispy and golden. Remove on completion and allow to drain on some paper towel – and try not to eat it all before serving!
ASSEMBLE THIS BEAUT OF A HOT DOG
Butter the halves of the rolls (optional). Place ¾ of the dressed leaves on the bottom halves and cover in spoonfuls of chakalaka. Top with the crispy Halloumi and generously drizzle over the crème fraîche. Toss the remaining leaves with any left over chakalaka and serve on the side. Garnish with the green spring onion slices and close up with the other half of the roll. Go on, take a bite!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R217.14
for 4 servings · R54.28 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Kidney Beans needs 240 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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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
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Tomato Paste needs 30 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R36.99 · 50% of packR18.50
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Mango Atchar needs 120 mlMild Mango Atchar 400 g R56.99 · whole pack (size can't be divided)R56.99
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Julienne Carrot needs 300 gBulk Large Carrots 3 kg 3 kg at R45.00 · 10% of packR4.50
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Spring Onions needs 8Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Schoon Hot Dog Rolls
- NOMU Indian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Matloha’s Halloumi Hot Dog?
The preparation time for Matloha’s Halloumi Hot Dog with homemade chakalaka, crème fraîche & a Schoon roll is between 30 and 45 minutes.
What is the total time required to make Matloha’s Halloumi Hot Dog with homemade chakalaka, crème fraîche & a Schoon roll?
The total time required to make Matloha’s Halloumi Hot Dog with homemade chakalaka, crème fraîche & a Schoon roll is between 40 and 60 minutes.
How many servings does Matloha’s Halloumi Hot Dog provide?
4 servings
What are the main ingredients in Matloha’s Halloumi Hot Dog?
Carrot, Chilli, Corn, Creme Fraiche, Halloumi, Mango Atchar, NOMU Indian Rub, Red Kidney Beans, Salad Leaves, Schoon Hot Dog Roll, Spring Onion, Tomato Paste
What is the nutritional information of Matloha’s Halloumi Hot Dog?
Calories: 899, Carbs: 73 grams, Fat: grams, Protein: 36.7 grams, Sugar: 16.1 grams, Salt: 1466 grams
How do I prepare Matloha’s Halloumi Hot Dog?
ASSEMBLE THIS BEAUT OF A HOT DOG: Butter the halves of the rolls (optional). Place ¾ of the dressed leaves on the bottom halves and cover in spoonfuls of chakalaka. Top with the crispy halloumi and generously drizzle over the crème fraîche. Toss the remaining leaves with any left over chakalaka and serve on the side. Garnish with the green spring onion slices and close up with the other half of the roll. Go on, take a bite! FIX UP TOSE FILLINGS: Place the shredded salad leaves in a bowl with a drizzle of olive oil and some seasoning. Toss to combine and set aside for serving. Loosen the crème fraîche with water in 5ml increments until drizzling consistency and set aside for serving. GET MOVING, IT’S TIME FOR CHAKALAKA!: Place a pan over a medium heat with a drizzle of oil. When hot, fry the white spring onion slices for 1-2 minutes until soft. Add in the Indian rub and chopped chilli to taste. Fry for 30-60 seconds until fragrant, shifting continuously. Mix in the julienne carrot and fry for 2-3 minutes, shifting to prevent sticking. Stir through the drained corn, drained kidney beans, mango atchar, and tomato paste until evenly distributed. Leave to cook for 12-15 minutes until thick and combined, stirring occasionally. Add a splash of water if it starts to stick. Season to taste, remove from the pan, and set aside to cool. GOLDEN HALLOUMI: Place a clean pan over a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove on completion and allow to drain on some paper towel – and try not to eat it all before serving!
What should be prepared from my kitchen to make Matloha’s Halloumi Hot Dog?
Carrot, Chilli, Corn, Creme Fraiche, Halloumi, Mango Atchar, NOMU Indian Rub, Red Kidney Beans, Salad Leaves, Schoon Hot Dog Roll, Spring Onion, Tomato Paste
How many calories does Matloha’s Halloumi Hot Dog have?
899 calories
How much fat content does Matloha’s Halloumi Hot Dog have?
grams