Smoky Tandoori Halloumi & Tenderstem Skewers with Minted Yoghurt, Charred Onion and Naan
Juicy grilled halloumi and charred onion with tandoori-spiced roasted Tenderstem and a cooling mint yoghurt, served with warm naan and lemon.
- 250 g halloumi
- 250 g Tenderstem broccoli
- 150 g onion
- 150 g plain yoghurt
- 10 g fresh mint
- 1 pc lemon
- 2 pc garlic
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp chilli powder
- 2 tbsp olive oil
- 2 pc naan bread
- 1 tsp salt
- ½ tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Heat a grill (or griddle pan) to high. Cut halloumi into thick slices and pat dry.
- Step 2
Whisk yoghurt with finely chopped mint, half the lemon juice, a pinch of salt and black pepper. Set aside.
- Step 3
Trim Tenderstem broccoli and pat dry. Cut onion into 1 cm wedges.
- Step 4
In a bowl, mix olive oil, grated garlic, cumin, coriander, turmeric, smoked paprika, chilli powder, remaining lemon juice, salt and pepper. Toss Tenderstem and onion wedges in half the spice oil; reserve the rest for halloumi.
- Step 5
Skewer or arrange halloumi slices and grill/griddle on each side for 2–3 minutes until deeply charred and golden at edges.
- Step 6
Grill the onion wedges until charred and slightly softened (3–4 minutes per side). Grill Tenderstem until lightly charred and crisp-tender (about 6–8 minutes total), turning often.
- Step 7
Warm naan briefly under the grill or in a dry pan for 30–60 seconds each side.
- Step 8
Plate with charred onion and Tenderstem beside the halloumi. Spoon over minted yoghurt and drizzle with any remaining spiced oil. Serve with extra lemon wedges.
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