Halloumi is a firm cheese that when hot transforms into a chewy delight. It is already tinged with the flavour of mint so it combines beautifully with the tandoori spices to create this hot filling for sandwiches, naan breads, chapatis or tortilla wraps.
When you are making the tandoori halloumi why not coat some sliced of aubergine, mushroom and courgette with the marinade and cook them alongside.
200g (1 cup) dairy or soy yoghurt
2 tablespoons of tandoori paste or powder
2 cloves of garlic, crushed
1 thumb of ginger, grated
a little vegetable oil
salt and pepper
Juice of 1 lemon
Handful of chopped coriander
1 to two packs of halloumi cheese
mix all of the marinade ingredients in a bowl. Slice the halloumi into quite thick slices and coat them liberally with the marinade. Place them on a plate and allow them to marinate for a few hours or preferably overnight. If you can't wait that long use them straight away - they will still taste great.
When you want to cook them either heat them at the top of a hot oven or under a grill (broiler) and cook them until the edges are starting to turn black. Serve hot in a sandwich or some kind of bread with plenty of salad and onion. If you are cooking vegetables also they are best cooked in the oven until tender and will take longer.
If you are making the chickpea and spinach massala from the next recipe you could add some tandoori halloumi to it to add extra texture.