eCook Meal
Weber’s Golden Halloumi Medley
with fresh basil, red onion & aubergine
This dish will be the centre of conversation around the dinner table, whether you use a Weber braai or oven. Slabs of golden halloumi rests on a bed of brown rice, together with tangy roasted tomato & sweet red onion wedges, browned aubergine halves, and drizzles of basil pesto.
Serving guide
Choose your portion size.
READY. SET. RICE.
Prepare the oven or the Weber according to the Chef’s Tip instructions. Rinse the rice and place in a pot over medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork. Loosen the pesto with oil or water in 5ml increments until drizzling consistency. Set aside for serving.
OVEN ROASTING OPTION
Cover a roasting tray with tinfoil. Spread out the onion wedges and the Tomato wedges on the tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 20-25 minutes until browned, shifting halfway. Cut the trimmed Aubergine in half lengthways. Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, add the aubergine (cut-side down), cover with the lid, and fry for 4-5 minutes per side until soft and brown. Remove from the pan and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the halloumi slabs and fry for 1-2 minutes per side until crispy and golden. Drain on paper towel.
WEBER BRAAI OPTION
Coat the Halloumi slabs in oil. Poke the trimmed Aubergine with a few holes and coat in oil and seasoning. Place the tomato wedges and the onion wedges in a tinfoil parcel with the top open. Coat in oil, the rub, and season. Once the coals are ready and your grid is cleaned down, place the whole aubergine on the grid. Braai for 10-15 minutes until soft and blackened, shifting halfway. Place the veg parcel on the grid, tossing occasionally, until cooked through. Place the halloumi slabs over the coolest area of the coals and braai for 2-3 minutes per side until charred. Drain on paper towel (if necessary). Cut the cooked aubergine in half lengthways. Remove the veg from the tinfoil for plating.
A VEGETARIAN FEAST
Plate up the rice. Top with the Halloumi, the veg, and the Aubergine halves. Drizzle over the loosened pesto and scatter over the torn basil. Enjoy, Chef!
READY. SET. RICE.
Prepare the oven or the Weber according to the Chef’s Tip instructions. Rinse the rice and place in a pot over medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork. Loosen the pesto with oil or water in 5ml increments until drizzling consistency. Set aside for serving.
OVEN ROASTING OPTION
Cover a roasting tray with tinfoil. Spread out the onion wedges and the Tomato wedges on the tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 20-25 minutes until browned, shifting halfway. Cut the trimmed aubergines in half lengthways. Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, add the aubergines (cut-side down), cover with the lid, and fry for 4-5 minutes per side until soft and brown. Remove from the pan and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the Halloumi slabs and fry for 1-2 minutes per side until crispy and golden. Drain on paper towel.
WEBER BRAAI OPTION
Coat the Halloumi slabs in oil. Poke the trimmed aubergines with a few holes and coat in oil and seasoning. Place the tomato wedges and the onion wedges in a tinfoil parcel with the top open. Coat in oil, the rub, and season. Once the coals are ready and your grid is cleaned down, place the whole aubergines on the grid. Braai for 10-15 minutes until soft and blackened, shifting halfway. Place the veg parcel on the grid, tossing occasionally, until cooked through. Place the halloumi slabs over the coolest area of the coals and braai for 2-3 minutes per side until charred. Drain on paper towel (if necessary). Cut the cooked Aubergine in half lengthways. Remove the veg from the tinfoil for plating.
A VEGETARIAN FEAST
Plate up the rice. Top with the Halloumi, the veg, and the Aubergine halves. Drizzle over the loosened pesto and scatter over the torn basil. Enjoy, Chef!
READY. SET. RICE.
Prepare the oven or the Weber according to the Chef’s Tip instructions. Rinse the rice and place in a pot over medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork. Loosen the pesto with oil or water in 5ml increments until drizzling consistency. Set aside for serving.
OVEN ROASTING OPTION
Cover a roasting tray with tinfoil. Spread out the onion wedges and the Tomato wedges on the tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until browned, shifting halfway. Cut the trimmed aubergines in half lengthways. Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, add the aubergines (cut-side down), cover with the lid, and fry for 4-5 minutes per side until soft and brown. Remove from the pan and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the Halloumi slabs and fry for 1-2 minutes per side until crispy and golden. Drain on paper towel.
WEBER BRAAI OPTION
Coat the Halloumi slabs in oil. Poke the trimmed aubergines with a few holes and coat in oil and seasoning. Place the tomato wedges and the onion wedges in a tinfoil parcel with the top open. Coat in oil, the rub, and season. Once the coals are ready and your grid is cleaned down, place the whole aubergines on the grid. Braai for 10-15 minutes until soft and blackened, shifting halfway. Place the veg parcel on the grid, tossing occasionally, until cooked through. Place the halloumi slabs over the coolest area of the coals and braai for 2-3 minutes per side until charred. Drain on paper towel (if necessary). Cut the cooked Aubergine in half lengthways. Remove the veg from the tinfoil for plating.
A VEGETARIAN FEAST
Plate up the rice. Top with the Halloumi, the veg, and the Aubergine halves. Drizzle over the loosened pesto and scatter over the torn basil. Enjoy, Chef!
READY. SET. RICE.
Prepare the oven or the Weber according to the Chef’s Tip instructions. Rinse the rice and place in a pot over medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork. Loosen the pesto with oil or water in 5ml increments until drizzling consistency. Set aside for serving.
OVEN ROASTING OPTION
Cover a roasting tray with tinfoil. Spread out the onion wedges and the Tomato wedges on the tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until browned, shifting halfway. Cut the trimmed aubergines in half lengthways. Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, add the aubergines (cut-side down), cover with the lid, and fry for 4-5 minutes per side until soft and brown. Remove from the pan and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the Halloumi slabs and fry for 1-2 minutes per side until crispy and golden. Drain on paper towel.
WEBER BRAAI OPTION
Coat the Halloumi slabs in oil. Poke the trimmed aubergines with a few holes and coat in oil and seasoning. Place the tomato wedges and the onion wedges in a tinfoil parcel with the top open. Coat in oil, the rub, and season. Once the coals are ready and your grid is cleaned down, place the whole aubergines on the grid. Braai for 10-15 minutes until soft and blackened, shifting halfway. Place the veg parcel on the grid, tossing occasionally, until cooked through. Place the halloumi slabs over the coolest area of the coals and braai for 2-3 minutes per side until charred. Drain on paper towel (if necessary). Cut the cooked Aubergine in half lengthways. Remove the veg from the tinfoil for plating.
A VEGETARIAN FEAST
Plate up the rice. Top with the Halloumi, the veg, and the Aubergine halves. Drizzle over the loosened pesto and scatter over the torn basil. Enjoy, Chef!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Weber’s Golden Halloumi Medley?
The preparation time for Weber’s Golden Halloumi Medley with fresh basil, red onion & aubergine is between 30 and 45 minutes.
What is the total time required to make Weber’s Golden Halloumi Medley with fresh basil, red onion & aubergine?
The total time required to make Weber’s Golden Halloumi Medley with fresh basil, red onion & aubergine is between 50 and 65 minutes.
How many servings does Weber’s Golden Halloumi Medley provide?
4 servings
What are the main ingredients in Weber’s Golden Halloumi Medley?
Aubergine, Brown Rice, Fresh Basil, Halloumi, NOMU Provençal Rub, Pesto Princess Basil Pesto, Red Onion, Tomato
What is the nutritional information of Weber’s Golden Halloumi Medley?
Calories: 1091, Carbs: 81 grams, Fat: grams, Protein: 53.4 grams, Sugar: 19.1 grams, Salt: 1569 grams
How do I prepare Weber’s Golden Halloumi Medley?
OVEN ROASTING OPTION: Cover a roasting tray with tinfoil. Spread out the onion wedges and the tomato wedges on the tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 20-25 minutes until browned, shifting halfway. Cut the trimmed aubergines in half lengthways. Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, add the aubergines (cut-side down), cover with the lid, and fry for 4-5 minutes per side until soft and brown. Remove from the pan and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the halloumi slabs and fry for 1-2 minutes per side until crispy and golden. Drain on paper towel. A VEGETARIAN FEAST: Plate up the rice. Top with the halloumi, the veg, and the aubergine halves. Drizzle over the loosened pesto and scatter over the torn basil. Enjoy, Chef! READY. SET. RICE.: Prepare the oven or the Weber according to the Chef’s Tip instructions. Rinse the rice and place in a pot over medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork. Loosen the pesto with oil or water in 5ml increments until drizzling consistency. Set aside for serving. WEBER BRAAI OPTION: Coat the halloumi slabs in oil. Poke the trimmed aubergines with a few holes and coat in oil and seasoning. Place the tomato wedges and the onion wedges in a tinfoil parcel with the top open. Coat in oil, the rub, and season. Once the coals are ready and your grid is cleaned down, place the whole aubergines on the grid. Braai for 10-15 minutes until soft and blackened, shifting halfway. Place the veg parcel on the grid, tossing occasionally, until cooked through. Place the halloumi slabs over the coolest area of the coals and braai for 2-3 minutes per side until charred. Drain on paper towel (if necessary). Cut the cooked aubergine in half lengthways. Remove the veg from the tinfoil for plating.
What should be prepared from my kitchen to make Weber’s Golden Halloumi Medley?
Aubergine, Brown Rice, Fresh Basil, Halloumi, NOMU Provençal Rub, Pesto Princess Basil Pesto, Red Onion, Tomato
How many calories does Weber’s Golden Halloumi Medley have?
1091 calories
How much fat content does Weber’s Golden Halloumi Medley have?
grams