eCook Meal
Sesame-Glazed Halloumi & Coconut Rice
with cucumber, pickled ginger & kewpie mayo
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R266.36
for 4 servings · R66.59 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Maple-flavoured Syrup needs 125 mlMaple Flavoured Syrup 500 g R49.99 · whole pack (size can't be divided)R49.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
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Piquanté Peppers needs 60 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 15% of packR8.85
Not in the Woolies basket — source these elsewhere:
- Pickled Ginger
- Rice Wine Vinegar
- Dried Chilli Flakes
- Kewpie Mayo
- Halloumi Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, 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, 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