Halloumi Chaat Salad

Salads aren't just for your January health kick - this Indian-inspired Halloumi chaat is so good we could eat it every day.

Done in 30 minutes

Serves 4

Dish by Ori Goldberg

Ingredients

Salad:

1 blockhalloumi, cubed

2 tbspolive oil, for cooking

2tomatoes, diced

1 red onion, diced

2 green chills. diced

handful of fresh coriander, finely chopped

3 tbspsev (Indian puffed rice)

3 tbspcrispy chickpea noddles

3 tbsppomegranate seeds

2 tbspchaat masala

3 tbsptamarind sauce

Green Chutney

70gmint

70gfresh coriander

1 spring onion

3 tbspwater

1 tspmint sauce

1 tspcumin powder

1 tpssalt

1 tsp chaat masala

1 green chilli, deseeded

2 tbspsugar

Red Garlic Chutney

8garlic cloves

2 tspkashmiri chilli powder

1 mild fresh chilli

1 tspcumin

1 tspsalt

1 tbspsugar

1/2 lemon, juiced

Inspired by bhel puri, an Indian chaat consisting of fresh veggies, chutneys and puffed rice called sev, this salad is the perfect combination of hot and cold, spicy and sweet! You'll often find paneer in chaat – which is an Indian cheese – but this time, Ori has thrown halloumi into the mix. Trust us, it works.

Method

Let's start with getting all our chutneys done. For the green chutney, add all the ingredients to a blender, and blend! It's as easy as that. If too thick, add a little water, and taste to adjust salt, sugar, spice to your liking!

The red garlic chutney is also as simple. Add all the ingredients into a small food processor and blitz together into a stick but spreadable paste. You can make tamarind sauce yourself, but requires a few more ingredients, but don't feel ashamed to buy from the store!

After the chutneys, prep all the ingredients for the salad; the tomatoes, onions, chilli and coriander.

Cut the halloumi into bitesized cubes and soak in water for 30 minutes. Then drain and pat dry before cooking in a pan over medium heat with olive oil. Cook evenly on all sides until golden.

Mix together all the ingredients for the salad, and just before serving mix in the chutneys and tamarind sauce, and that's your salad done! Hot, cold, fresh and cooked, perfect for any time of day!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!