Curried Halloumi Loaded Baked Naan

Name: Curried Halloumi Loaded Baked Naan with Garden Salad
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 2 unit(s) Plain Naans; 225 grams Halloumi; 50 grams Korma Curry Paste; 75 grams Creme Fraiche; 1 unit(s) Medium Tomato; 12 milliliter(s) Red Wine Vinegar; 40 grams Wild Rocket; 5 grams Roasted White Sesame Seeds; 50 milliliter(s) Water for the Sauce; 1 tbsp Honey; 1 tsp Sugar for the Dressing; 1 tbsp Olive Oil for the Dressing

with Garden Salad

Lily StevensPublished on February 18, 2025

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Traditionally paneer is the cheese used in curries, but we've used halloumi because who doesn't love halloumi! Here, we've piled curried halloumi on a naan to make a dinner that's ready in less than 25 minutes.

Tags:

Veggie

Allergens:

Milk

•Cereals containing gluten

•Mustard

•Sulphites

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten)

225 grams

Halloumi

(Contains: Milk)

50 grams

Korma Curry Paste

(Contains: Mustard)

75 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Medium Tomato

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

40 grams

Wild Rocket

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

1 tbsp

Honey

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)4352 kJ

Energy (kcal)1040 kcal

Fat58.4 g

of which saturates25.9 g

Carbohydrate80.9 g

of which sugars18.3 g

Dietary Fibre6.8 g

Protein39.6 g

Salt4.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan

•Baking Tray

•Medium Bowl

Instructions

PDF

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Drain the halloumi, then cut it into 2cm chunks.

c) Heat a drizzle of oil in a frying pan on medium-high heat.

d) Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.

a) Stir in the korma curry paste, creme fraiche and water for the sauce (see pantry for amount). Simmer for 2-3 mins.

b) Stir in the honey (see pantry for amount).

c) Taste and season with salt and pepper if needed.

a) Pop the naans onto a baking tray.

b) Share the curried halloumi between the naans and spread with the back of a spoon, leaving a 1cm border.

c) When the oven is hot, bake on the top shelf, 6-7 mins.

a) Meanwhile, cut the tomato into 2cm chunks.

a) In a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

b) Season with salt and pepper.

c) Just before your naans are ready, add the tomato and rocket to the bowl of dressing. Toss to coat.

a) Share the baked naans between your serving plates.

b) Sprinkle over the black sesame seeds.

c) Serve the garden salad alongside.

Enjoy!

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