Haloumi Tikka Roti Wrap

Serves 4

Time 30 minutes

Ingredients

Panne Halloumi

400g halloumi, cut into 1.5cm thick pane-style slices

50g chickpea flour

2 tbsp Greek yoghurt

1 tbsp water

100g breadcrumbs

Sea salt and freshly ground black pepper

1 tbsp vegetable oil

Tikka Sauce

150g Greek yoghurt

1 tbsp tikka paste

1 garlic clove, peeled and chopped

1 tsp grated ginger

½ tsp ground cumin

½ tsp ground coriander

½ tsp paprika

½ lemon, juiced

Sea salt and pepper

Mint chutney

100g mint leaves, roughly chopped

3 green finger chillies, roughly chopped

1 garlic clove, roughly chopped

½ tsp salt

1 tsp lemon juice

1 tsp demerara sugar

Raita

150g Greek yoghurt

½ cucumber, grated and squeezed dry

1 tbsp chopped coriander

½ lemon, juiced

Sea salt and pepper

To serve

4 soft rotis

½ red onion, thinly sliced

1 tomato, sliced

Handful of coriander leaves

Method

For the tikka sauce, whisk together the Greek yoghurt, tikka paste, garlic, ginger, cumin, coriander, paprika, lemon juice and a pinch of salt and pepper.

To prepare the halloumi, place the chickpea flour, yoghurt mixed with water and breadcrumbs in 3 separate shallow dishes. Season the breadcrumbs with a little salt and pepper. Coat each halloumi slice first in chickpea flour, then dip into the yoghurt, then press into the breadcrumbs to fully coat.

Heat the vegetable oil in a non-stick frying pan over medium heat. Cook the crumbed halloumi for 2–3 minutes per side until golden and crisp. Set aside.

To make the mint chutney, place the mint leaves, chillies, garlic, salt, lemon juice and demerara sugar into a blender. Blend until smooth, adding a splash of water only if necessary. Set aside.

For the raita, mix the yoghurt, grated cucumber, coriander, lemon juice and a pinch of salt and pepper. Chill until needed.

Warm the rotis until soft and flexible. Spread a spoonful of mint chutney down the centre of each roti, then add sliced red onion, tomato and coriander leaves. Arrange the crispy pane halloumi on top, drizzle with tikka sauce and finish with mint raita.

Fold the sides in slightly and roll tightly. Serve immediately while the halloumi is hot and crunchy.