Directions
- 1Peel the cucumber with a julienne peeler.
- 2Mix the cucumber strips with vinegar, sesame oil, sesame seeds, salt and sugar and set aside.
- 3Grate the halloumi.
- 4Fry the halloumi in a preheated pan on both sides until golden brown.
- 5Make the mango chutney yogurt by mixing the Greek yogurt and mango chutney.
- 6Heat another pan with a good non-stick coating over high heat and place the frozen paratha in it.
- 7Bake golden brown on both sides.
- 8Spread a tablespoon of the yogurt over the paratha, followed by the grated baked halloumi and finish with the cucumber salad.
Ingredients
- 4 paratha’s
- 1 blok halloumi
- 4 el Griekse yoghurt
- 1 el mango chutney
- 2 el mango chutney
- 0.5 komkommer
- 2 el rode wijnazijn
- 1 el sesamolie
- 1 el witte sesamzaadjes
- 1 tl zwarte sesamzaadjes
- snuf zout
- snuf suiker
Equipment
peelergraterpan
Tips
- Optionally, add hot honey drizzle to finish the paratha.
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