Tandoori Halloumi with shaved root vegetable salad

 

Serves 2

Prepare 15 minutes plus marinating

Cook 10 minutes

 

Ingredients

 

HALLOUMI

 

• 1 tsp ground coriander

• 1 tsp chilli powder

• ½ tsp ground turmeric

• ½ tsp ground garam

 

Masala

 

• 1 tsp white wine vinegar

• 2 tbsp olive oil

• 250g block halloumi (or paneer), cut lengthways into 2 pieces

 

SALAD

 

• 1 carrot

• 1 beetroot

• 2 tbsp olive oil

• ½ tsp cumin seeds

• 4 red chard, stems and leaves, torn into pieces

• 1 red onion, thinly sliced

• 100ml white wine vinegar

• 50g cashews

 

• pomegranate seeds and herbs, to garnish

Method 

1 For the halloumi, whisk together the spices, vinegar, oil and ½ tsp salt. Brush over the cheese and marinate for 1 hour.

2 Heat a grill pan until smoking. Cook the cheese on all sides for 1-2 minutes, until grill marks appear.

3 For the salad, shave the carrot and beetroot into thin ribbons.

4 Set a fry pan with 1 tbsp oil over a medium heat. Toast the cumin seeds for 1 minute, add the ribbons and cook for 1 minute. Transfer to a bowl, toss with the chard and set aside.

5 Put the onion in a bowl, pour over the vinegar and leave for 5 minutes.

6 Meanwhile, set a fry pan with the remaining oil over a medium heat. Fry the cashews for 2-3 minutes, or until golden. Transfer to a small bowl and season.

7 Assemble the shaved salad on two DahliamDinner Plates. Top with the tandoori halloumi and sprinkle over the cashews, pomegranate seeds and herbs