Tandoori haloumi chop salad
November 27, 2012 § Leave a comment
Ingredients for two people
|250 g||haloumi, sliced|
|2 tbs||tandoori paste|
|40 ml||mango chutney|
|1 tsp||cumin seeds|
For the haloumi
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- to allow it to mix well. As you’re making the dressing microwave the pappadams in high for 60 seconds or until fully puffed.
To serve, top the chop salad with the tandoori haloumi, mango chutney dressing, and finally crumble over the cooked pappadams for some crunch.
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