Haloumi Tandoori; my favorite Friday treat!

Being meat free is an interesting challenge and it’s an opportunity to be inventive.

There are so many flavour opportunities to try and there’s no real obstacles.

We often get asked. “What do you eat then?”

Yet meat is only five common foods. Generally speaking chicken, beef, lamb, pork, and duck are the most common.

And there’s dozens of veg based foods and flavours. I know I won’t be giving up garlic or onions in a hurry!

Meanwhile back in the vegetarian kitchen we enjoy eating Indian style food a lot of the time. In fact when I stopped eating meat I did so with a shopping trip for an Indian cookbook and some spices.

It was a challenge to figure out what those spices were called in The Netherlands and to figure out the varying ethnic names, as much far eastern produce here comes via Indonesian outlets rather than the Indian sources in the UK.

One gorgeous recent addition to the menu in our house involves tandoori spices.

Haloumi cheese (or squeaky cheese as I often call it) is firm Mediterranean cheese that can be cooked without melting.

It’s simple enough.

You need:
Haloumi cut into blocks
Tandoori paste
Skewers

What to do:
Marinade the cubes of haloumi in the tandoori paste for at least a couple of hours.

Then thread on the skewers and cook on a high heat in a dry pan or griddle. Only use a small amount of oil.

Alternatively cook it barbecue style.

Top Tip
Haloumi has a long sell by date but we’ve found that if it’s not fairly new it can sort of melt when cooked this way.

Marvellous with Indian style vegetables or Dahl and rice or naan bread. It any other food.