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Ingredients

PersonPeople

Tandoori wraps:


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

Cucumber raita:


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

Mango salsa:


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

Zingy mango and halloumi wraps

Name: Zingy mango and halloumi wraps
Cook time: 80 min
Total time: 80 min
Yield: 4 People
Cuisine: Asian
Ingredients: 450 g halloumi (chopped into chunks); 8 tortilla wraps; 3 tbsp Kanpur Garden tandoori curry powder; 100 g plain yoghurt; 1 tbsp lemon juice; 1 tbsp olive oil (plus extra for greasing); lettuces (shredded); 250 g plain yoghurt; 0.25 cucumbers (grated); 0.5-1 handfuls mint (chopped); 1 mango (small, stoned, peeled and cut into small cubes); 1 Red chilli (deseeded and finely chopped); 0.5-1 handfuls coriander (finely chopped); 0.5 red onions (peeled and finely chopped)

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1:20 h

(114)

Method

A filling, tasty halloumi wrap recipe that would work well as a midweek lunch. The spicy tandoori marinade on the cheese is offset by a cool, minty raita and zingy mango salsa.

Begin by making the tandoori marinade. Mix together the yoghurt, lemon juice, olive oil and curry powder for kick. Coat the halloumi pieces in the marinade, cover and chill for at least 1 hour.
Meanwhile, make the raita and salsa. Mix the raita ingredients, cover and chill. For zing, mix the mango salsa ingredients together, cover and chill until ready to serve.
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.
Once the halloumi pieces are golden and beginning to charr, remove the pieces from the skewers and set aside.
Warm the wraps for 20 seconds each in a microwave, then fill with the tandoori halloumi for chew, raita, mango salsa and lettuce for crunch.

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