Mumbai x Cyprus
Grilled halloumi bhel salad
Bhel puri grew into a proper meal, with squeaky golden halloumi on top.
30 minTime
28 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original655kcalsame
28 gproteinsame
8 gfibresame
30minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Simmer the dates and tamarind with 1/2 cup water on medium low heat for 6 minutes. Blend smooth.
- 2Blend the mint, coriander, green chilli, lemon and olive oil with 2 tbsp water and a pinch of salt into a dressing.
- 3Steam the sprouts over boiling water on medium heat for 4 minutes and cool.
- 4Heat a grill pan on medium high heat. Grill the halloumi for 2 minutes a side.
- 5Toss the rocket, sprouts, cucumber, tomato, mango and onion with the green dressing and chaat masala. Fold in the puffed rice last.
- 6Pile into bowls, lay the halloumi on top and drizzle the date chutney. Finish with sev, peanuts and pomegranate.
Serve it like this
Pile the salad high in a wide bowl and fan the halloumi slices over one side. Drizzle the date chutney in thin lines and scatter sev, peanuts and pomegranate last.
