Halloumi Naan Flatbread (with Atrangi’s Mango Masala Chutney)

Servings: 2 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

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INGREDIENTS

  • 2 naan breads
  • 200 g halloumi (sliced)
  • 2 tbsp olive oil
  • ½ cup red cabbage (shredded)
  • ½ cup carrot (shredded)
  • ¼ onion (thinly sliced)
  • ½ tbsp lemon juice
  • Salt and pepper
  • ½ onion (thinly sliced)
  • 2 tbsp vinegar
  • 1 tsp sugar
  • ¼ tsp salt
  • 3 tbsp Greek yogurt
  • ½ garlic clove (grated)
  • 1 tsp curry powder
  • 1 tbsp mint (chopped)
  • ½ tbsp lemon juice
  • Salt
  • 3 tbsp Atrangi Mango Masala Chutney
  • 1 tbsp hot honey
  • 1 tbsp coconut milk
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Instruction:

Make the Slaw
Combine the cabbage, carrot and onion in a bowl.
Add lemon juice, salt and pepper. Mix and set aside.

Quick Pickle the Onion (optional)
Mix vinegar, sugar and salt in a small bowl.
Add the sliced onion and let it sit while you prepare everything else.

Prepare the Yogurt
In another bowl, mix the Greek yogurt, garlic, curry powder, mint, lemon juice and salt until smooth.

Make the Chutney Drizzle
Warm the mango chutney, hot honey and coconut milk together until blended.

Cook the Halloumi
Heat olive oil in a pan over medium heat.
Cook the halloumi slices for a few minutes on each side until golden.

Assemble the Flatbreads
Warm the naan slightly.
Layer slaw onto the naan.
Add pickled onions if using.
Place the golden halloumi on top.
Drizzle the yogurt and the chutney sauce.
Finish with coriander and chopped chili.

Serve
Enjoy warm while the halloumi is still crisp.

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Tips:

  • Toast the naan for a minute or two before assembling to keep the flatbread firm and warm.
  • Replace halloumi with paneer or tofu if you want a softer, less salty option.
  • Add sliced cucumber or fresh lettuce if you want extra crunch.

Family Recipes

Real Ingredients

Curry in a hurry

Nut free

Gut Friendly