Tandoori Halloumi with Coconut Pineapple Salad

Name: Tandoori Halloumi with Coconut Pineapple Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves: 4
Ingredients: 2 handfuls of coriander/cilantro leaves, chopped; 55 g /2 oz fresh coconut, coarsely grated; juice of 1½—2 limes; 2 handfuls of coriander/cilantro leaves, chopped; sea salt and freshly ground black pepper; 1 tbsp sunflower oil; sea salt and freshly ground black pepper; 3 tbsp tandoori spice mix; ½ pineapple, skin removed, cored and cut into bite-sized pieces; 325 g /11½ oz halloumi, rinsed, patted dry and sliced lengthways into 8 thick slices; 250 g /9 oz/2 cups drained tinned chickpeas or cooked dried chickpeas; 250 g /9 oz/2 cups drained tinned chickpeas or cooked dried chickpeas; 1 small red onion, diced; 1—2 long green chillies, deseeded and diced

Preparation info

Serves:
4

Difficulty
Easy
Ready in
20 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

A fresh and zingy salad inspired by Indian flavours, the halloumi is coated in tandoori spices, then cooked until golden. For a vegan alternative, try tofu or tempeh instead of the halloumi.

Ingredients

3 tbsp tandoori spice mix
325 g /11½ oz halloumi, rinsed, patted d

Gluten-free
Vegetarian

Method

Sprinkle the spice mix over a plate and season with pepper. Coat both sides of each halloumi slice in the spices and leave to one side.
Put the pineapple, chickpeas, green chillies, red onion, fresh coconut and coriander/cilantro in a serving bowl. Squeeze over the smaller quantity of lime juice, and season with salt and pepper. Toss until everything is combined,