Recipe

Halloumi Roti

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Halloumi Roti

Roti wraps topped with homemade tomato sauce, roasted cauliflower, grilled halloumi. Scattered with chilli slices and fresh coriander.




Ingredients to serve 2

  • 2 x roti’s
  • ½ head x cauliflower – cut into small florets
  • 2 tsp x Golden Spice Mix
  • 100g x halloumi – slice (5mm)
  • 2 x tomatoes – dice (5mm)
  • ½ x onion – chop finely
  • ½ x fresh chilli – slice finely
  • 5g x fresh coriander – pick leaves
  • 1 tbsp x water
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)
  • . x butter (from your pantry)
  • . x paper towel (from your pantry)
  • . x tin foil (from your pantry)

Ingredients to serve 4

  • 4 x roti’s
  • 1 head x cauliflower – cut into small florets
  • 4 tsp x Golden Spice Mix
  • 200g x halloumi – slice (5mm)
  • 4 x tomatoes – dice (5mm)
  • 1 x onion – chop finely
  • 1 x fresh chilli – slice finely
  • 10g x fresh coriander – pick leaves
  • 2 tbsp x water
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)
  • . x butter (from your pantry)
  • . x paper towel (from your pantry)
  • . x tin foil (from your pantry)

Method

Step 1

Preparation: Preheat oven to 220°C. Prepare all ingredients as indicated above.

Step 2

Cauliflower: Line a baking tray with tin foil. Lay the cauliflower florets in a single layer. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes until golden and a little charred on the edges. The cauliflower should be softened but still have a slight bite.

Step 3

Tomato sauce: Place a few glugs of olive oil and a small knob of butter in a large frying pan on medium-high heat. Add the onion and season with salt and pepper. Sauté for 5 minutes until softened. Add the Golden Spice Mix, tomato and water (see quantity above). Cook for 7 minutes until the mixture has thickened into a sauce and the tomatoes are cooked. Season with salt and pepper to taste.

Step 4

Halloumi: Place a frying pan on to medium-high heat. When the pan is hot (not smoking, just hot) cook the halloumi in the dry pan, 2 minutes per side until a dark golden colour. When done, transfer to a paper towel.

Step 5

Roti’s: Place a dry frying pan on high heat. Warm the roti’s (one at a time) in the pan, 30 seconds per side.

Step 6

Assemble the roti wrap: top the roti with tomato sauce, cauliflower, halloumi, chilli slices (optional for chilli lovers) and fresh coriander. Roll up and slice.