Haloumi tandoori with carrot pachadi

Preparation info

  • Serve


    • Difficulty


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.


For the Haloumi Marinade

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


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