Halloumi Tikka Kebabs

Ingredients

• 250 g Halloumi (250 g per block; slice widthways as thinly as possible)
• 1 Red onion (Finely sliced)
• Olive oil (A drizzle)
• 4 tbsp Tikka masala paste (The creator says a small extra drizzle on top is optional)
• 4 Greek flatbreads (Warm before topping)
• Lettuce (Fresh; amount unspecified)
• Mango chutney (Amount unspecified)
• Roasted garlic mayonnaise (Amount unspecified; use a smear on each flatbread and a little more with the filling)

Steps

1. 1

   Heat the oven to 200°C fan.

2. 2

   Using a very sharp knife, slice the halloumi widthways as thinly as possible, aiming for wafer-thin slices.

3. 3

   Finely slice the red onion.

4. 4

   Put the sliced halloumi and onion in a mixing bowl. Drizzle with olive oil, add the tikka masala paste, and stir thoroughly until everything is combined and coated.

5. 5

   If desired, drizzle a small amount of extra tikka masala paste over the mixture.

6. 6

   Transfer the mixture to a baking tin and cover the tin with foil. Bake for 10 minutes.

7. 7

   Remove the foil and bake for a further 25 minutes, or until the mixture is bubbling and the halloumi is a lovely golden brown.

8. 8

   Warm the Greek flatbreads. Spread each with roasted garlic mayonnaise, add mango chutney, and top with fresh lettuce.

9. 9

   Spoon the baked halloumi and onion onto the flatbreads and add a little more mayonnaise.

10. 10

    Serve the flatbreads as they are, or tuck in the sides and gently fry each one on both sides for a minute or two, until golden and crisp.

Notes

The source says the recipe makes 4 big flatbreads. It does not specify quantities for the lettuce, mango chutney, mayonnaise, or the olive-oil drizzle. The original method contains the apparent typo “Fish with the halloumi and onion”; interpreted as “finish with” the halloumi and onion. The optional frying step has no specified amount of oil.

Nutrition per serving

• main
• vegetarian
• summer
• baked
• quick-prep
• flatbread