Tandoori Halloumi Wraps

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Ingredients

Tandoori wraps:

450 g g halloumi halloumi
chopped into chunks
8 tortilla wraps tortilla wrap
3 tbsp tbsp Kanpur Garden tandoori curry powder Kanpur Garden tandoori curry powder
100 g g plain yoghurt plain yoghurt
1 tbsp tbsp lemon juice lemon juice
1 tbsp tbsp olive oil olive oil
plus extra for greasing
lettuces lettuce
shredded

Cucumber raita:

250 g g plain yoghurt plain yoghurt
0.25 cucumbers cucumber
grated
0.5 - 1 handfuls handful mint mint
chopped

Mango salsa:

1 mangoes mango
small, stoned, peeled and cut into small cubes
1 chillies chilli
deseeded and finely chopped
0.5 - 1 handfuls handful coriander coriander
finely chopped
0.5 red onions red onion
peeled and finely chopped

Tandoori halloumi wraps

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1:20 h
(79)

Method

A filling, tasty halloumi wrap recipe that would work well on a vegetarian barbecue menu. The spicy tandoori marinade on the cheese is offset by a cool, minty raita and zingy mango salsa. Match with a glass of Mezquiriz Navarra Rosé for the perfect wine pairing.

  1. Begin by making the tandoori marinade. Mix together the curry powder, yoghurt, lemon juice and olive oil. Coat the halloumi pieces in the marinade, cover and chill for at least 1 hour.
  2. Meanwhile, make the raita and salsa. Mix the raita ingredients, cover and chill. Mix the mango salsa ingredients together, cover and chill until ready to serve.
  3. Thread the marinated halloumi pieces onto skewers, reserving any leftover marinade. Brush a hot griddle pan - or barbecue - with oil and cook the halloumi skewers over a high heat for 5 - 7 minutes, turning regularly and brushing on any remaining marinade.
  4. Once the halloumi pieces are golden and beginning to charr, remove the pieces from the skewers and set aside.
  5. Warm the wraps for 20 seconds each in a microwave, then fill with the tandoori halloumi, raita, mango salsa and salad.

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