Name: Haloumi tandoori with carrot pachadi
Yield: Serve 4
Cuisine: Indian
Ingredients: juice of 1 lime; 1 teaspoon paprika; 500 g haloumi cheese; 2 garlic cloves, crushed; 2 red peppers, deseeded and chopped; 25 g chopped fresh coriander; 2 shallots, chopped; 12 curry leaves; pinch of black mustard seeds; 1 small red chilli, deseeded and finely chopped; 2 tablespoons tandoori paste; juice of 1 lemon; 1 large carrot, peeled and finely shredded; 1 garlic clove; 1 red onion, thinly sliced; 4 tablespoons olive oil; little olive oil; pinch of salt

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

I am a great lover of the foods of Asia - vibrant and flavour-packed dishes that excite the palate and all the senses. The haloumi cheese skewers are more at home in Central Europe than India, but it really works well with the tandoori spices.

Ingredients

For the Haloumi Marinade

2 garlic cloves, crushed
25 g chopped fresh coriander
2 sha

Method

For the haloumi marinade, place all the ingredients except the tandoori paste in a food processor and blend until smooth. Add the paste, blend again and transfer into a large bowl. Cut the haloumi into large blocks, place in a bowl and toss well with the marinade. Cover with clingfilm and refrigerate overnight.

Skewer the haloumi onto the wooden skewers to form a kebab. Heat a little ol