A glistening glaze can really awaken the appetite, especially if it’s a maple syrup, chilli & sesame seed coating over bite-sized pieced of halloumi cheese, Chef! These delectable bites are served on a bed of coconut cream-infused rice and a pickled ginger, cucumber & piquante peppers salsa for freshness and sweetness. Served with dollops of creamy kewpie mayo.
Sesame-Glazed Halloumi & Coconut Rice
Sesame-Glazed Halloumi & Coconut Rice
with cucumber, pickled ginger & kewpie mayo
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Black Sesame Seeds
- Coconut Cream
- Cucumber
- Dried Chilli Flakes
- Garlic Clove
- Garlic Cloves
- Halloumi Cheese
- Jasmine Rice
- Kewpie Mayo
- Maple-flavoured Syrup
- Pickled Ginger
- Piquanté Peppers
- Rice Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
COCONUT RICE
Place the rice in a pot with 100ml [200ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
SESAME-GLAZED HALLOUMI
In a bowl, combine the garlic, vinegar, maple syrup, ½ the chilli flakes, and sesame seeds. Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Add the garlic mixture and simmer until the halloumi is glazed and fully coated, 1-2 minutes. Remove from the heat.
SOME FRESHNESS
Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half-moons. In a bowl, combine the cucumber, pickled ginger, peppers, a drizzle of olive oil and season. Loosen the mayo with water in 10ml increments until a drizzling consistency.
TIME TO DINE
Bowl up the coconut rice, top with the glazed halloumi, scatter over the Cucumber salsa, drizzle over the mayo, and garnish with a sprinkle of the chilli flakes (to taste). Dig in, Chef!
Jasmine Rice - 75ml
Coconut Cream - 100ml
Garlic Clove - 1
Rice Wine Vinegar - 15ml
Maple-flavoured Syrup - 30ml
Dried Chilli Flakes - 10ml
Black Sesame Seeds - 5ml
Halloumi Cheese - 80g
Cucumber - 100g
Pickled Ginger - 15g
Piquanté Peppers - 15g
Kewpie Mayo - 30ml
COCONUT RICE
Place the rice in a pot with 100ml [200ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
SESAME-GLAZED HALLOUMI
In a bowl, combine the garlic, vinegar, maple syrup, ½ the chilli flakes, and sesame seeds. Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Add the garlic mixture and simmer until the halloumi is glazed and fully coated, 1-2 minutes. Remove from the heat.
SOME FRESHNESS
Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half-moons. In a bowl, combine the cucumber, pickled ginger, peppers, a drizzle of olive oil and season. Loosen the mayo with water in 10ml increments until a drizzling consistency.
TIME TO DINE
Bowl up the coconut rice, top with the glazed halloumi, scatter over the Cucumber salsa, drizzle over the mayo, and garnish with a sprinkle of the chilli flakes (to taste). Dig in, Chef!
Jasmine Rice - 150ml
Coconut Cream - 200ml
Garlic Clove - 1
Rice Wine Vinegar - 30ml
Maple-flavoured Syrup - 60ml
Dried Chilli Flakes - 20ml
Black Sesame Seeds - 10ml
Halloumi Cheese - 160g
Cucumber - 200g
Pickled Ginger - 30g
Piquanté Peppers - 30g
Kewpie Mayo - 60ml
COCONUT RICE
Place the rice in a pot with 300ml [400ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
SESAME-GLAZED HALLOUMI
In a bowl, combine the garlic, vinegar, maple syrup, ½ the chilli flakes, and sesame seeds. Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Add the garlic mixture and simmer until the halloumi is glazed and fully coated, 2-3 minutes. Remove from the heat.
SOME FRESHNESS
Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half-moons. In a bowl, combine the cucumber, pickled ginger, peppers, a drizzle of olive oil and season. Loosen the mayo with water in 10ml increments until a drizzling consistency.
TIME TO DINE
Bowl up the coconut rice, top with the glazed halloumi, scatter over the Cucumber salsa, drizzle over the mayo, and garnish with a sprinkle of the chilli flakes (to taste). Dig in, Chef!
Jasmine Rice - 225ml
Coconut Cream - 300ml
Garlic Cloves - 2
Rice Wine Vinegar - 45ml
Maple-flavoured Syrup - 90ml
Dried Chilli Flakes - 30ml
Black Sesame Seeds - 15ml
Halloumi Cheese - 240g
Cucumber - 300g
Pickled Ginger - 45g
Piquanté Peppers - 45g
Kewpie Mayo - 90ml
COCONUT RICE
Place the rice in a pot with 300ml [400ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
SESAME-GLAZED HALLOUMI
In a bowl, combine the garlic, vinegar, maple syrup, ½ the chilli flakes, and sesame seeds. Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Add the garlic mixture and simmer until the halloumi is glazed and fully coated, 2-3 minutes. Remove from the heat.
SOME FRESHNESS
Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half-moons. In a bowl, combine the cucumber, pickled ginger, peppers, a drizzle of olive oil and season. Loosen the mayo with water in 10ml increments until a drizzling consistency.
TIME TO DINE
Bowl up the coconut rice, top with the glazed halloumi, scatter over the Cucumber salsa, drizzle over the mayo, and garnish with a sprinkle of the chilli flakes (to taste). Dig in, Chef!
Jasmine Rice - 300ml
Coconut Cream - 400ml
Garlic Cloves - 2
Rice Wine Vinegar - 60ml
Maple-flavoured Syrup - 125ml
Dried Chilli Flakes - 40ml
Black Sesame Seeds - 20ml
Halloumi Cheese - 320g
Cucumber - 400g
Pickled Ginger - 60g
Piquanté Peppers - 60g
Kewpie Mayo - 125ml
Frequently Asked Questions
What is the preparation time for Sesame-Glazed Halloumi & Coconut Rice?
The preparation time for Sesame-Glazed Halloumi & Coconut Rice with cucumber, pickled ginger & kewpie mayo is between 20 and 40 minutes.
What is the total time required to make Sesame-Glazed Halloumi & Coconut Rice with cucumber, pickled ginger & kewpie mayo?
The total time required to make Sesame-Glazed Halloumi & Coconut Rice with cucumber, pickled ginger & kewpie mayo is between 35 and 55 minutes.
How many servings does Sesame-Glazed Halloumi & Coconut Rice provide?
4 servings
What are the main ingredients in Sesame-Glazed Halloumi & Coconut Rice?
Black Sesame Seeds, Coconut Cream, Cucumber, Dried Chilli Flakes, Garlic Clove, Garlic Cloves, Halloumi Cheese, Jasmine Rice, Kewpie Mayo, Maple-flavoured Syrup, Pickled Ginger, Piquanté Peppers, Rice Wine Vinegar
What is the nutritional information of Sesame-Glazed Halloumi & Coconut Rice?
Calories: 1155, Carbs: 98 grams, Fat: grams, Protein: 28.2 grams, Sugar: 36.2 grams, Salt: 1174 grams
How do I prepare Sesame-Glazed Halloumi & Coconut Rice?
TIME TO DINE: Bowl up the coconut rice, top with the glazed halloumi, scatter over the cucumber salsa, drizzle over the mayo, and garnish with a sprinkle of the chilli flakes (to taste). Dig in, Chef! SOME FRESHNESS: Using a spoon or a knife, gently scoop out the seeds from the cucumber and cut into half-moons. In a bowl, combine the cucumber, pickled ginger, peppers, a drizzle of olive oil and season. Loosen the mayo with water in 10ml increments until a drizzling consistency. SESAME-GLAZED HALLOUMI: In a bowl, combine the garlic, vinegar, maple syrup, ½ the chilli flakes, and sesame seeds. Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Add the garlic mixture and simmer until the halloumi is glazed and fully coated, 1-2 minutes. Remove from the heat. COCONUT RICE: Place the rice in a pot with 100ml [200ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
What should be prepared from my kitchen to make Sesame-Glazed Halloumi & Coconut Rice?
Black Sesame Seeds, Coconut Cream, Cucumber, Dried Chilli Flakes, Garlic Clove, Garlic Cloves, Halloumi Cheese, Jasmine Rice, Kewpie Mayo, Maple-flavoured Syrup, Pickled Ginger, Piquanté Peppers, Rice Wine Vinegar
How many calories does Sesame-Glazed Halloumi & Coconut Rice have?
1155 calories
How much fat content does Sesame-Glazed Halloumi & Coconut Rice have?
grams
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