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Tandoori Spiced Halloumi Steaks, Chips and Curry Sauce
Tandoori Spiced Halloumi Steaks, Chips and Curry Sauce

Tandoori Spiced Halloumi Steaks, Chips and Curry Sauce

with Mango Chutney and Cucumber Mint Salad

Lily Stevens
Lily StevensPublished on January 07, 2025

Whether you're catching the game at home or pitch-side, enjoy these Tandoori Spiced Halloumi Steaks, Chips and Curry Sauce in your celebrations of the Six Nations championship. Perfect for fuelling your matchday fever or for guests to try.

Tags:
Veggie
Climate Conscious
New
Allergens:
Milk
Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 40 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

225 grams

Halloumi

(Contains: Milk)

1 unit(s)

Red Onion

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

1 unit(s)

Baby Cucumber

1 bunch(es)

Mint

1 sachet(s)

Tandoori Masala Mix

1 sachet(s)

Curry Powder Mix

10 grams

Vegetable Stock Paste

20 grams

Wild Rocket

40 grams

Mango Chutney

Not included in your delivery

1 tsp

Sugar for the Pickle

20 grams

Butter

1 tbsp

Plain Flour

100 milliliter(s)

Water for the Sauce

½ tbsp

Honey

Nutritional information

Energy (kJ)3234 kJ
Energy (kcal)773 kcal
Fat38.1 g
of which saturates22.1 g
Carbohydrate79 g
of which sugars27.1 g
Dietary Fibre8.6 g
Protein33.4 g
Salt4.5 g
Potassium172.9 mg
Calcium37.4 mg
Iron1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Large Frying Pan
Pan

Cooking Instructions and Tips

Chip, Chip, Hooray
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Finish the Prep
2

Meanwhile, drain the halloumi, then cut it in half lengthways to make 2 'steaks', 1 per person. Place the halloumi steaks into a medium bowl of cold water and leave to soak.

Halve and peel the red onion. Slice half the onion as thinly as you can. Chop the remaining half into small pieces.

Pop the thinly sliced onion into a small bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Trim the cucumber and thinly slice into 1cm thick rounds. Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Get Frying
3

Remove the halloumi steaks from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. Sprinkle over the tandoori masala spice mix.

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

Once hot, add the halloumi and fry until golden, 2-3 mins each side.

Transfer the halloumi to a medium baking tray and bake on the middle shelf of your oven until softened, 5-6 mins.

Start your Curry Sauce
4

While the halloumi bakes, give the frying pan a quick wipe clean, then return to a medium-high heat with a drizzle of oil.

Add the chopped onion to the pan and stir-fry until softened, 4-5 mins.

Stir in the curry powder and butter (see pantry for amount).

Once the butter has melted, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!

Simmer Time
5

Stir the water for the sauce (see pantry for amount) into the roux a little at a time, followed by the veg stock paste and honey (see pantry for amount).

Bring to the boil, stir and simmer until thickened, 1-2 mins.

Once everything's ready, add the cucumber, rocket and mint to the pickled onion with a drizzle of oil and toss together. Season with salt and pepper.

Serve Up
6

Share the halloumi 'steaks' between your serving plates and drizzle over the mango chutney.

Serve the pickled cucumber salad and chips alongside.

Spoon the curry sauce over the chips to finish.

Enjoy!

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