Tandoori Spiced Halloumi Steaks, Chips and Curry Sauce
with Mango Chutney and Cucumber Mint Salad
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.
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.
Ingredients
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
Utensils
Instructions
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.
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).
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.
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!
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.
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!
