- 500g halloumi (chopped into chunky cubes)
- 3 tbsp veg oil
- 4cm ginger (grated)
- 4 garlic cloves (minced)
- 2 green chillies (deseeded & finely chopped)
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp chilli powder
- 2 medium onions (finely sliced)
- 1 tbsp tomato purée
- 300g fresh cherry tomatoes (halved)
- 500g fresh spinach leaves
For the marinade:
- 250g greek yoghurt
- 1 tsp garam masala
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1 lemon (zest & juice)
- Salt to taste
For the chilli chutney dip:
- 500g ripe tomatoes
- 4 tbsp veg oil
- 1 tsp cumin seeds
- 8 dried red chillies
- 8 garlic minced cloves
- 1/2 inch grated ginger
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp mustard seeds
- 3 bay leaves
- 1/4 tsp chilli powder
For the halloumi rolls:
- Mix all the marinade ingredients in a bowl and use it to coat the halloumi chunks.
- Heat a large, heavy gauge pan with 2 tbsp of veg oil and fry the halloumi chunks until golden. Then set aside on a tray to keep warm.
- Wipe the pan clean and heat the remaining oil. Fry the ginger, garlic, chillies, spices, and onions for 3 mins. Stir in the tomato purée and cherry tomatoes and gently sauté for 10 mins until softened.
- Add the spinach leaves, one handful at a time, until they wilt. Stir through with the tomatoes.
- Add back in the halloumi chunks and heat through. Serve with a paratha and enjoy!
For the Chilli Chutney Dip:
(use either as a dip, or a base to add yoghurt to for a creamy chutney)
- Rinse the tomatoes under boiling water to blanch the skin and outer flesh. Slice them and remove the core. Set aside.
- Heat 1 tbsp of the oil in a heavy gauge pan on a medium-to-high heat and toast the cumin seeds. Then add 6 of the dried chillies, frying until they start to crisp. Next, stir in approx. 6 of the minced garlic cloves and all of the ginger, frying for a further 2 mins.
- Turn the heat down to low/medium, add the tomatoes and turmeric and cook until the tomatoes soften and the juices reduce. Remove from the heat to cool.
- Once cooled, blitz the tomatoes and spice mixture then season with salt. Set aside.
- Wipe the frying pan clean, then heat 1 tbsp of the oil on a low heat with the mustard seeds. Add in the chilli powder and remaining garlic, tear up the chillies and bay leaves, and gently fry everything for 3 mins.
- Add back in the blitzed spicy tomatoes to the pan, sauté and stir together for 5 mins.
- Cool the chutney and store in a sterilised jar covered with a tbsp of oil. Lasts for up to 4 weeks.