We have prepared two magnificent dishes for you using halloumi cheese and yogurt!  A seasonal salad with haloumi and an easy version of the classic Indian dish Chicken Tikka Massala!

 

 

It’s the season for pomegranate and we’re using it to create this wonderful salad with grilled halloumi

 

Ingredients: (4 people)

 

Halloumi (225 g.) sliced

 

Seeds from 1 pomegranate 

 

1 orange, sliced and peeled 

 

1 bunch rocket

 

10 cherry tomatoes (halved)

 

1 fennel, thinly sliced

 

1 tbsp. honey

 

1 tbsp. mustard liquid

 

3 tbsps. cider vinegar

 

1 tbsp. olive oil

 

Salt and Pepper

 

Method:

 

Place the honey, mustard, apple cider vinegar and olive oil in a small sealed container and shake well until all the ingredients are properly combined. Season.

 

Next, take a pan-grill, brush the surface with a little olive oil, and fry the halloumi slices on both sides.

 

In a salad bowl, place the rocket, chopped tomatoes, the orange pieces and fennel slices and dress with your salad dressing until properly coated. Place the halloumi slices on top, sprinkle with your pomegranate seeds and serve.

 

 

Ingredients: (4 people)

 

4 chicken breasts, cut into cubes

 

Crushed fresh ginger

 

1 garlic clove (crushed)

 

Salt and Pepper

 

½ cup coriander, chopped

 

1 lemon

 

3 tbsps. vegetable oil

 

1 red onion, cut into thick slices

 

1 tsp chili powder

 

1 tsp garam masala powder

 

1 tbsp. tumeric powder

 

¾ cup yoghurt

 

1 tsp flour

 

2 tsp tomato paste

 

Method:

 

In a large bowl, grate the ginger and half the zest from the lemon. Add the garlic, coriander, a tablespoon of vegetable oil, the juice of half a lemon, a spoonful of yogurt, salt and pepper. 

 

Add the cubed chicken and stir to make sure it is completely coated with the marinade. Cover the bowl with cling film and leave for several hours in the refrigerator, ideally overnight.

 

In a large pan, add the remaining oil and heat over low heat. Cut the remaining ginger and add to the pan along with the red onion. Fry for 10-15 minutes, gently stirring until onions are caramelized. 

 

Add the spices (tumeric, garam masala and chili) and mix well so that all ingredients are combined. Cook for another 2-3 minutes to elevate the flavors. Add salt as desired, put the sauce in a bowl and keep aside.

 

Fry your chicken over medium heat in the same pan, making sure it is thoroughly cooked through.  Pour in the sauce, add the flour and the remaining yoghurt. Finally, stir in the tomato paste and let everything simmer for 5 minutes. Add salt and pepper to taste or even lemon juice. Ready!

 

Serve with basmati rice.