Spiced Halloumi Kebab with Homemade Flatbread
Crispy, Spiced Halloumi, Indian Slaw, Roti Flatbread
Ingredients – serves 2
Roti Flatbread Please weigh out in advance accurately 185g self-raising flour 80g water 25g oil (You can put the water and oil in the same cup) Extra flour for dusting Salt
Slaw & Garnish Red cabbage – you will use ¼ 1 medium sized carrot 1 medium red onion – you will use ½ 1 lime Handful Fresh mint leaves 2-3 tablespoons white vinegar – can be white wine or apple 1 tablespoon Olive Oil One baby gem lettuce Optional garnish – coriander leaves, pomegranate seeds Crispy, Spiced Halloumi 1 block of halloumi – you can substitute this with either a block of firm tofu or 2 boneless, skinless chicken thighs ½ teaspoon each of chilli powder, cumin powder and turmeric powder Splash olive oil Mint Yoghurt Dip 1 small pot plain or Greek yoghurt – 120g pot (If you don’t eat dairy, we recommend coconut yoghurt but will work with your preferred dairy free.) Handful Fresh mint leaves | Equipment Scales (please weigh your flour, water and oil before the session starts) Chopping board Large Knife Rolling Pin (if you don’t have, use a wine bottle) Clean Tea Towel Kitchen roll or cloth 3 medium/ large bowls: · 1 to mix dough · 1 to marinade halloumi · 1 to mix your slaw 1 frying pan, big enough for a decent sized flat bread (if you only have small, don’t worry, make more smaller breads) Mug or small bowl to mix yoghurt Spatula or fish slicer Peeler Fork Cling film for dough if keeping in fridge To Serve 2 plates or boards Knife & Fork |
Method/ Flow
1/ Marinade the Halloumi
Use the natural split in the halloumi to separate into halves, then slice into chunky chip sized pieces
Mix the spices and a pinch of salt into a bowl with a good glug of olive oil
Add the halloumi and make sure all thoroughly covered in the spicy oil
2/ Make dough & set aside
In your largest bowl, add the 185g self raising flour then add the 80g water and 25g oil. Mix together with a fork, it should pull quickly into a dough with the fork, then use your hands to kneed. It really shouldn’t need extra liquid or flour…unless your measurements are wrong, if you do feel you need extra – add slowly
Kneed to achieve a silky dough, wrap in cling and set aside
3/ Prepare your Slaw
Peel carrot, discard. Then use peeler to make strips of carrot. These can go direct into your bowl.
Take the red onion, cut in half, peel off the skin and thin slice, add to the bowl
Take the red cabbage – quarter – then remove the outer leaves and the solid heart. Shred finely and add to the bowl
Add the mint leaves – whole, not stalks
Roll, then halve the lime and squeeze into the bowl
Add a glug of oil and the vinegar
Set aside
4/ Prepare yoghurt dip
Chiffonade (roll and fine slice the remaining mint leaves)
Mix into the yoghurt with a sprinkle of salt
5/ Roll your flat breads
Divide the dough into 2 balls, then spread some dusting flour on the side and roll, turning frequently into a rough circle, approximately the thickness of a 10pence piece
Once the first bread is shaped, heat your pan to high heat and then place in your first bread. This gives you an opportunity to roll the second bread.
You want the bread to bubble and char slightly in the pan, then turn over. Allow the other side to blister and char slightly then wrap in a clean tea towel and repeat with the second bread.
Set both aside in the tea towel
6/ Cook your halloumi
Please note if you have elected to use chicken thighs, you will want to pop them in the oven for 10 minutes after charring to cook through. Please check meat is cooked and the juices are clear.
Wipe out your pan with some kitchen roll – if it is really grubby, do give the pan a quick rinse and wipe dry. If the pan is non stick, then you don’t need any more any oil…if you think it will stick, then add a splash of oil.
Keep the pan hot and pace the halloumi chips in, it will sizzle, then once coloured turn…keep in the pan but take the pan off the heat and prepare your plates.
7/ Plate up
Position the breads on your plates, then take the baby gem lettuce leaves and position don the centre of the bread, then layer your slaw – careful to avoid the juice as there will be significant from the veg in the slaw. Then place your halloumi and drizzle some yoghurt and your pomegranate seeds and coriander!
