eCook Meal
TURKISH HALLOUMI & BULGUR PILAF
with Za’atar, ready-made tzatziki & honey-drizzled roast cauliflower
Flavours of southern Turkish cuisine flourish in this tantalising bulgur wheat pilaf, fragranced with onion, garlic, Za’atar spice, and rocket. Layered with roast veg, mint-infused halloumi, and refreshing tzatziki (‘cacık’ in Turkish!)
Serving guide
Choose your portion size.
OVEN-CARAMELISED VEG
Preheat the oven to 200°C. Boil the kettle for step 2. Place the drained Lentils and cauliflower pieces on a roasting tray. Coat in oil, season, and spread out in an even layer. Roast in the hot oven for 20-25 minutes until cooked through and becoming crispy. Place the julienne carrot in a bowl, coat in oil, and season. When the cauliflower and lentils are at the halfway mark, give them a shift and scatter the carrot over the tray. Return to the oven for the remaining cooking time. On completion, remove the roast veg from the oven and drizzle with the honey.
WARM BULGUR WHEAT
Place the bulgur wheat and half of the Za’atar spice in a shallow bowl. Submerge in 200ml of boiling water, add a drizzle of oil, and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion and season to taste. Replace the plate and set aside.
POP THOSE SEEDS
Place the pumpkin seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
LOAD UP THE BULGUR PILAF
When the bulgur is nearly cooked, return the pan to a medium heat with a drizzle of oil. When hot, sauté the sliced Onion for 2-3 minutes until soft and translucent. Add the grated Garlic and remaining Za’atar spice and sauté for another minute. On completion, transfer to the bowl of cooked bulgur and toss through the rinsed green leaves. Set aside for serving.
CRISPY, CHEESY GOLD!
Wipe down the pan if necessary and return it to a medium heat with another drizzle of oil or a knob of butter. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Remove from the pan and allow to drain on some paper towel – and try not to eat it all before serving!
PLATE YOUR SOUTHERN TURKISH TREAT
Make a bed of flavourful bulgur wheat pilaf. Cover with some roast veggies and layer with the crunchy halloumi. Top with a hearty dollop of Tzatziki and finish with a sprinkling of toasted pumpkin seeds. Enjoy!
OVEN-CARAMELISED VEG
Preheat the oven to 200°C. Boil the kettle for step 2. Place the drained Lentils and cauliflower pieces on a roasting tray. Coat in oil, season, and spread out in an even layer. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the julienne carrot in a bowl, coat in oil, and season. When the cauliflower and lentils are at the halfway mark, give them a shift and scatter the carrot over the tray. Return to the oven for the remaining cooking time. On completion, remove the roast veg from the oven and drizzle with the honey.
WARM BULGUR WHEAT
Place the bulgur wheat and half of the Za’atar spice in a large, shallow bowl. Submerge in 400ml of boiling water, add a drizzle of oil, and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion and season to taste. Replace the plate and set aside.
POP THOSE SEEDS
Place the pumpkin seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
LOAD UP THE BULGUR PILAF
When the bulgur is nearly cooked, return the pan to a medium heat with a drizzle of oil. When hot, sauté the sliced Onion for 3-4 minutes until soft and translucent. Add the grated Garlic and remaining Za’atar spice and sauté for another 2 minutes. On completion, transfer to the bowl of cooked bulgur and toss through the rinsed green leaves. Set aside for serving.
CRISPY, CHEESY GOLD!
Wipe down the pan if necessary and return it to a medium heat with another drizzle of oil or a knob of butter. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Remove from the pan and allow to drain on some paper towel – and try not to eat it all before serving!
PLATE YOUR SOUTHERN TURKISH TREAT
Make a bed of flavourful bulgur wheat pilaf. Cover with some roast veggies and layer with the crunchy halloumi. Top with a hearty dollop of Tzatziki and finish with a sprinkling of toasted pumpkin seeds. Enjoy!
OVEN-CARAMELISED VEG
Preheat the oven to 200°C. Boil the kettle for step 2. Place the drained Lentils and cauliflower pieces on a roasting tray. Coat in oil, season, and spread out in an even layer. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the julienne carrot in a bowl, coat in oil, and season. When the cauliflower and lentils are at the halfway mark, give them a shift and scatter the carrot over the tray. Return to the oven for the remaining cooking time. On completion, remove the roast veg from the oven and drizzle with the honey.
WARM BULGUR WHEAT
Place the bulgur wheat and half of the Za’atar spice in a large, shallow bowl. Submerge in 400ml of boiling water, add a drizzle of oil, and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion and season to taste. Replace the plate and set aside.
POP THOSE SEEDS
Place the pumpkin seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
LOAD UP THE BULGUR PILAF
When the bulgur is nearly cooked, return the pan to a medium heat with a drizzle of oil. When hot, sauté the sliced Onion for 3-4 minutes until soft and translucent. Add the grated Garlic and remaining Za’atar spice and sauté for another 2 minutes. On completion, transfer to the bowl of cooked bulgur and toss through the rinsed green leaves. Set aside for serving.
CRISPY, CHEESY GOLD!
Wipe down the pan if necessary and return it to a medium heat with another drizzle of oil or a knob of butter. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Remove from the pan and allow to drain on some paper towel – and try not to eat it all before serving!
PLATE YOUR SOUTHERN TURKISH TREAT
Make a bed of flavourful bulgur wheat pilaf. Cover with some roast veggies and layer with the crunchy halloumi. Top with a hearty dollop of Tzatziki and finish with a sprinkling of toasted pumpkin seeds. Enjoy!
OVEN-CARAMELISED VEG
Preheat the oven to 200°C. Boil the kettle for step 2. Place the drained Lentils and cauliflower pieces on a roasting tray. Coat in oil, season, and spread out in an even layer. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy. Place the julienne carrot on a second roasting tray, coat in oil, and season. When the cauliflower and lentils are at the halfway mark, give them a shift and return to the oven. Pop in the tray of carrot and cook for the remaining roasting time. On completion, remove both trays from the oven and drizzle the honey over the roast carrot.
WARM BULGUR WHEAT
Place the bulgur wheat and half of the Za’atar spice in a large, shallow bowl. Submerge in 800ml of boiling water, add a drizzle of oil, and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion and season to taste. Replace the plate and set aside.
POP THOSE SEEDS
Place the pumpkin seeds in a large, nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
LOAD UP THE BULGUR PILAF
When the bulgur is nearly cooked, return the pan to a medium heat with a drizzle of oil. When hot, sauté the sliced Onion for 4-5 minutes until soft and translucent. Add the grated Garlic and remaining Za’atar spice and sauté for another 2-3 minutes. On completion, transfer to the bowl of cooked bulgur and toss through the rinsed green leaves. Set aside for serving.
CRISPY, CHEESY GOLD!
Wipe down the pan if necessary and return it to a medium heat with another drizzle of oil or a knob of butter. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Remove from the pan and allow to drain on some paper towel. You may need to do this step in batches for the crispiest results – and try not to eat it all before serving!
PLATE YOUR SOUTHERN TURKISH TREAT
Make a bed of flavourful bulgur wheat pilaf. Cover with some roast veggies and layer with the crunchy halloumi. Top with a hearty dollop of Tzatziki and finish with a sprinkling of toasted pumpkin seeds. Enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R169.79
for 4 servings · R42.45 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Garlic Clove needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Tzatziki needs 180 mlTzatziki Seasoning 15 g R20.99 · whole pack (size can't be divided)R20.99
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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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Lentils needs 240 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Honey needs 20 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 4% of packR5.60
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Bulgur Wheat needs 300 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Onion 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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Cauliflower Florets needs 400 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 57% of packR32.57
Not in the Woolies basket — source these elsewhere:
- Minted Halloumi
- Za'atar Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for TURKISH HALLOUMI & BULGUR PILAF?
The preparation time for TURKISH HALLOUMI & BULGUR PILAF with Za’atar, ready-made tzatziki & honey-drizzled roast cauliflower is between 20 and 30 minutes.
What is the total time required to make TURKISH HALLOUMI & BULGUR PILAF with Za’atar, ready-made tzatziki & honey-drizzled roast cauliflower?
The total time required to make TURKISH HALLOUMI & BULGUR PILAF with Za’atar, ready-made tzatziki & honey-drizzled roast cauliflower is between 30 and 40 minutes.
How many servings does TURKISH HALLOUMI & BULGUR PILAF provide?
4 servings
What are the main ingredients in TURKISH HALLOUMI & BULGUR PILAF?
Bulgur Wheat, Carrot, Cauliflower Florets, Garlic, Green Leaves, Honey, Lentils, Minted Halloumi, Onion, Pumpkin Seeds, Tzatziki, Za'atar Spice
What is the nutritional information of TURKISH HALLOUMI & BULGUR PILAF?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare TURKISH HALLOUMI & BULGUR PILAF?
CRISPY, CHEESY GOLD!: Wipe down the pan if necessary and return it to a medium heat with another drizzle of oil or a knob of butter. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Remove from the pan and allow to drain on some paper towel – and try not to eat it all before serving! OVEN-CARAMELISED VEG: Preheat the oven to 200°C. Boil the kettle for step 2. Place the drained lentils and cauliflower pieces on a roasting tray. Coat in oil, season, and spread out in an even layer. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the julienne carrot in a bowl, coat in oil, and season. When the cauliflower and lentils are at the halfway mark, give them a shift and scatter the carrot over the tray. Return to the oven for the remaining cooking time. On completion, remove the roast veg from the oven and drizzle with the honey. WARM BULGUR WHEAT: Place the bulgur wheat and half of the Za’atar spice in a large, shallow bowl. Submerge in 400ml of boiling water, add a drizzle of oil, and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion and season to taste. Replace the plate and set aside. LOAD UP THE BULGUR PILAF: When the bulgur is nearly cooked, return the pan to a medium heat with a drizzle of oil. When hot, sauté the sliced onion for 3-4 minutes until soft and translucent. Add the grated garlic and remaining Za’atar spice and sauté for another 2 minutes. On completion, transfer to the bowl of cooked bulgur and toss through the rinsed green leaves. Set aside for serving. PLATE YOUR SOUTHERN TURKISH TREAT: Make a bed of flavourful bulgur wheat pilaf. Cover with some roast veggies and layer with the crunchy halloumi. Top with a hearty dollop of tzatziki and finish with a sprinkling of toasted pumpkin seeds. Enjoy! POP THOSE SEEDS: Place the pumpkin seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
What should be prepared from my kitchen to make TURKISH HALLOUMI & BULGUR PILAF?
Bulgur Wheat, Carrot, Cauliflower Florets, Garlic, Green Leaves, Honey, Lentils, Minted Halloumi, Onion, Pumpkin Seeds, Tzatziki, Za'atar Spice
How many calories does TURKISH HALLOUMI & BULGUR PILAF have?
calories
How much fat content does TURKISH HALLOUMI & BULGUR PILAF have?
grams