Give your leftover Creamy Cauli & Halloumi Curry leftovers a fresh rebrand with our zingy, taramind tomato salad. All scooped up with warm flatbreads. Yum.
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Serves
2
Red Onion
Cherry Tomatoes
Fresh Mint
Red Chilli
Tamarind Paste
Greek Yoghurt
Olive Oil
Salt
Serves
2
Red Onion
Cherry Tomatoes
Fresh Mint
Red Chilli
Tamarind Paste
Greek Yoghurt
Olive Oil
Salt
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Step 1.
Before you begin, make the Creamy Cauli & Halloumi Curry batch recipe.
Step 2.
Finely slice the red onion and soak it in a bowl of cold water with a pinch of salt. Let it sit while everything else comes together, this softens the bite but keeps the crunch.
Step 3.
Halve the cherry tomatoes. Pick and roughly chop the mint. Finely chop the red chilli.
Step 4.
Toss the tomatoes into a bowl with the tamarind paste, chopped mint, chilli, a glug of olive oil and a pinch of salt. Mix well, then leave to sit for 5–10 mins so the flavours can get to know each other.
Step 5.
Warm your flatbreads in a dry frying pan or low oven until soft and steamy. Then reheat your leftover Creamy Cauli & Halloumi Curry in a small pan or microwave until loosened and spoonable. Add a splash of water if needed.
Step 6.
To build, spread a generous layer of creamy halloumi across each flatbread. Pile on the tamarind tomato salad, then finish with extra mint and a drizzle of yogurt.
Fold and eat with your hands or go full fork-and-knife if you’re feeling civilised.
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