Tikka Masala, Haloumi and Chickpea Kachumba
A simple, but flavorful dish perfect as a post-workout lunch.
- 1 tin chickpeas drained and rinsed
- ½ small red onion
- ½ cucumber
- 1 large tomato
- 1 pinch cayenne pepper
- ½ lemon juiced
- 80 grams haloumi
- 2 teaspoon coconut oil
- 1 tablespoon tikka masala curry paste
- 1 handful mint leaves
Drain the chickpeas in a sieve and rinse well. Leave in the sieve over a bowl to drain off any excess water.
Finely chop the red onion. Roughly chop the cucumber and tomato and add everything to a bowl. Sprinkle in a pinch of cayenne pepper, salt and pepper. Squeeze in lemon juice and stir.
Cut the haloumi into large cubes. Melt the coconut oil and mix it with the tikka masala paste. Add in the haloumi and chickpeas and toss to coat.
Heat a large non-stick frying pan over a high heat. Tip in the tikka masala haloumi and chickpeas. Fry, turning the haloumi with tongs as it browns on each side, for about 5 minutes until golden and crisp.
Pile the haloumi and chickpeas on top of the kachumba salad. Finish with a scattering of mint leaves.