Tandoori haloumi chop salad

The vegetarian version of a popular aromatic Indian dish that is sure to become one of your kitchen favourites.

Ingredients for two people

250 g	haloumi, sliced
2 tbs	tandoori paste
1/2	cos lettuce, finely shredded
1	cucumber, finely chopped
1 punnet	cherry tomatoes, chopped
1/2	red onion, finely chopped
1/2	coriander bunch, chopped
2	carrot, grated
100 g	yoghurt
40 ml	mango chutney
1 tsp	cumin seeds
5	papadams

Hellofresh recipe

For the haloumi

You can wash your haloumi if you don’t like it too salty and then coat the haloumi pieces in the tandoori paste and allow to stand as you heat a BBQ or griddle to high heat. Cook the haloumi for 3-4 minutes on each side or until cooked through. Set aside and keep warm.

For the salad

As the haloumi is cooking prepare your chop salad by finely chopping the lettuce, cucumber, tomatoes, red onion and coriander. Keep chopping everything on top of everything else so that the pieces get smaller and smaller. The joy of a chop salad is that you should be able to eat it with a spoon! Add the grated carrot and combine well.

For the dressing

For the dressing combine the yoghurt with the mango chutney and cumin seeds. You may need to warm the chutney a little – pan or microwave – before adding it to the yoghurt to allow it to mix well. As you’re making the dressing microwave the papadums on high for 60 seconds or until fully puffed.

To serve

To serve, top the chop salad with the tandoori haloumi, mango chutney dressing, and finally crumble over the cooked papadums for some crunch.

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