Punjab x Cyprus

Halloumi tikka with mint labneh

Name: Halloumi tikka with mint labneh
Total time: 30 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 2 blocks 2.5 cm cubes halloumi; 1 1/4 cups divided hung curd (greek yogurt); 1 1/2 tsp kashmiri chilli powder; 1/2 tsp garam masala; 1/4 tsp ajwain (carom seeds); 2 tsp ginger garlic paste; 1 tbsp lemon juice; 1 tbsp mustard oil; 1 in squares capsicum (green capsicum, green bell pepper); 1 in petals onion; a handful chopped mint leaves; a pinch salt; 1 tbsp olive oil; 1 1/2 tsp za'atar; 1/2 tsp chaat masala

Halloumi squeaks, the tandoori marinade sings. A duet worth the skewers.

30 minTime

29 gProtein each

mediumSpice

The cheese that grills2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

479kcalsame

29 gproteinsame

2 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Halloumi2 blocks, 2.5 cm cubes

Hung curd (greek yogurt)1¼ cups, divided

Kashmiri chilli powder1½ tsp

Garam masala½ tsp

Ajwain (carom seeds)¼ tsp

Ginger garlic paste2 tsp

Lemon juice1 tbsp

Mustard oil1 tbsp

Capsicum (green capsicum, green bell pepper)1, in squares

Onion1, in petals

Mint leavesa handful, chopped

Salta pinch

Olive oil1 tbsp

Za'atar1½ tsp

Chaat masala½ tsp

Method

5 steps

1Mix 50 g hung curd with the chilli, garam masala, ajwain, ginger garlic paste, lemon and mustard oil. Toss the halloumi, capsicum and onion in it and rest 15 minutes. Add no salt.
2Stir the mint and a pinch of salt into the remaining hung curd. Spread on a plate and drizzle with olive oil and za'atar.
3Thread the halloumi, capsicum and onion onto skewers.
4Heat a griddle pan on high heat until smoking. Cook the skewers 2 minutes a side.
5Lay the skewers on the labneh and dust with chaat masala.

Serve it like this

Spread labneh in a wide swoosh across a flat plate, lay the skewers diagonally on top, and finish with za'atar, a drizzle of olive oil and mint leaves.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab x Cyprus

Halloumi tikka with mint labneh

Halloumi squeaks, the tandoori marinade sings. A duet worth the skewers.

30 minTime

29 gProtein each

mediumSpice

The cheese that grills2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

479kcalsame

29 gproteinsame

2 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Halloumi2 blocks, 2.5 cm cubes

Hung curd (greek yogurt)1¼ cups, divided

Kashmiri chilli powder1½ tsp

Garam masala½ tsp

Ajwain (carom seeds)¼ tsp

Ginger garlic paste2 tsp

Lemon juice1 tbsp

Mustard oil1 tbsp

Capsicum (green capsicum, green bell pepper)1, in squares

Onion1, in petals

Mint leavesa handful, chopped

Salta pinch

Olive oil1 tbsp

Za'atar1½ tsp

Chaat masala½ tsp

Method

5 steps

1Mix 50 g hung curd with the chilli, garam masala, ajwain, ginger garlic paste, lemon and mustard oil. Toss the halloumi, capsicum and onion in it and rest 15 minutes. Add no salt.
2Stir the mint and a pinch of salt into the remaining hung curd. Spread on a plate and drizzle with olive oil and za'atar.
3Thread the halloumi, capsicum and onion onto skewers.
4Heat a griddle pan on high heat until smoking. Cook the skewers 2 minutes a side.
5Lay the skewers on the labneh and dust with chaat masala.

Serve it like this

Spread labneh in a wide swoosh across a flat plate, lay the skewers diagonally on top, and finish with za'atar, a drizzle of olive oil and mint leaves.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Halloumi tikka with mint labneh

Make it your way

Ingredients

Method

Halloumi tikka with mint labneh

Make it your way

Ingredients

Method

Make it a meal