I think these flavours are just so delicious together. The flavourful, spiced hot halloumi and aubergines go so well with the fresh, creamy and lightly crunchy yoghurt and the rocket add a lovely burst of pepperiness to the whole thing. I love this on good quality, thinnish naan that I heat through, but it is also really delicious in wraps.
Open The Spice Tailor packet and keep the spices aside for another day. Squeeze the two packets of sauces into a large bowl and add the cheese and aubergine slices. Leave to marinade for 20 minutes or more.
Preheat the grill or oven to 200C and place the halloumi and aubergine slices in a non-stick baking tray or some foil and grill/bake until the aubergines are soft and the halloumi is lightly charred, around 10-12m. Wrap your tortillas in foil and warm in the oven for the last few minutes or heat the flatbread according to packet instructions.
Meanwhile, stir together the yoghurt, herbs, onions, oil and season to taste adding lots of black pepper.
Place your flatbread on your work surface, spread generously with the yoghurt mix, top with the halloumi, aubergine and rocket and roll into a wrap or slice into wedges. Serve hot.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe from ‘Anjum’s Quick and Easy Indian’ by Anjum Anand RRP$39.95 is published by Quadrille and available now where all good books are sold.
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