Tandoori halloumi with salad stuff
Are you one of those foodies of Asian descent that curries everything? Or do you know someone that does it? It is funny isn’t it…Brussels sprouts get curried, as does pasta, asparagus, baked beans, bean sprouts, tofu and even pak choi.
I do laugh now at childhood memories of ambling in the open fruit and veg market with my dad, being jostled about by inconsiderate giants whilst my dad enthusiastically examined non-indian vegetables from above the rim of his glasses. Whilst he poked, stroked and rubbed edibles I took in the thrill of hearing native English stall holders bellow their banter in some Gujarati! Imagine that!
If he liked the look of it, I knew what the natural question would be…’I wonder what this would taste like as a curry’.
Remember, I came from a generation where the words ‘we are having English food tonight’ meant either egg and chips or a plate of boiled veg with cheese, pepper and salad cream on top. I am laughing as I’m writing this, but even the omelette was curried. Mixed veg with an assortment of Indian spices and cheese in top. oh but we loved it. I have lovely, fond recollections of the cousins and I all sat down around large and loud curtain fabric in the living room, tucking into indian omelette and chips. I guess currying everything was a simple way of befriending new foods. Coincidentally, and unknown to any of us at the time, it has been one of the impetus for my very own style of cooking.
Years later, when I’d take into work leftovers of samosa stuffing mixed with pasta, or Brussels packed with toasted gram flour and nutty spiced, if get those looks and raised eyebrows that said, ‘that’s just wrong’. Until they tasted it of course.
It’s really important to get good quality halloumi cheese; avoid the ones that are rubbery on the inside. Salty and chewy halloumi is beautiful in this sour marinade with a smooth and peppery kick. It’s super easy to make and I love using it to liven up a salad. In My picture I’ve teamed up the tandoori halloumi with a tomato, parsley and caper salad, some garlic and coriander hummus and potato wedges. Summer isn’t over yet, but remember..tandoori halloumi isn’t just for summer, it is to be loved all year round.
3 desert spoonfuls of natural yoghurt
1 tsp paprika
1/2 tsp garam masala
1 tbsp vegetable oil
1 tsp cumin powder
1 tsp coriander powder
1 tsp tomato ketchup
2 cloves of garlic, minced
Half thumb sized piece if ginger, minced
Salt to taste
Use 250g halloumi cheese, cut into 16 cubes
1. Mix together all of the wet ingredients into a box, stir well.
2. Add in the spices, one by one and mix thoroughly
3. Introduce the chunks of halloumi and ensure that they are well coated
4. Chill the chunks for a couple of hours in the fridge
5. Set the halloumi on some baking paper and place them in the oven on gas mark 200 degrees until the halloumi is crispy and browned.
6. Serve immediately with a fresh salad, some pitta and take in the aromas.