2 plain naan breads
1 tbsp extra virgin olive oil
1 garlic clove, minced
1 tsp rendang curry paste
2 cups baby spinach
1 180g block halloumi, cubed
Salt and pepper
In a large frypan heat extra virgin olive oil and sauté garlic and curry paste for 1-2 minutes. Add spinach until wilted, then season with salt and pepper. Set aside to cool slightly.
In the same pan, add a little more extra virgin olive oil and cook the haloumi until browned on both sides.
In an un-oiled griddle pan, heat the naan on both sides until warmed through and slightly toasted. Cut the naan into small pieces the same size as the haloumi.
Layer the haloumi and spinach on top of the naan pieces and secure with a skewer to serve.