Tandoori halloumi and roasted potatoes on a plate

• 500 ghaloumi
• 1 dl cooking yogurt
• 20 gtandooric cream, (approx. 3 tbsp)
• 1 kgdelicatessen potatoes
• 300 gknippmorötter
• 1 teaspoon flake salt
• 2 tsp black pepper
• 2 stcitron

Topping

• 1 cucumber
• 150 g sugar snap peas
• 1 bunch fresh parsley

Yogurt sauce

• 2 dl cooking yogurt
• 1 tsp liquid honey
• 1 pinch salt
• 1 pinch black pepper

Tandoori halloumi and roasted potatoes:

• 2. Divide each halloumi into two parts. 500 g halloumi
• 3. Mix the yoghurt and tandoori spice in a bowl. Add the halloumi pieces, turning them around so that the tandoori marinade covers the halloumi all over. 1 dl cooking yoghurt, 20 g tandoori spice
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• 4. Rinse the potatoes and peel the carrots. Place the potatoes and carrots on a baking sheet lined with parchment paper. Add oil, salt and pepper. Mix well. 1 kg of deli potatoes, 300 g of carrot sticks, 2 tbsp olive oil, 1 tsp of salt, 2 tsp of black pepper
• 1 kg delikatesspotatis,
• 300 g carrots,
• 2 tablespoons olive oil,
• 1 tsp salt flakes,
• 2 tsp black pepper
• 5. Halve the lemons. Place the halloumi pieces and lemon halves, cut side up, on the baking sheet and roast in the oven for about 35-40 minutes. 2 lemons

Topping:

• 6. Cut the cucumber in half and scoop out the watery pulp. Cut the cucumber into slices. Cut the sugar snap peas lengthwise. Coarsely chop the parsley. 1 cucumber, 150 g sugar snap peas, 1 jar fresh parsley
• 1 cucumber,
• 150 g sugar snap peas,
• 1 pot fresh parsley
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Yogurt sauce:

• 7. Mix yogurt with honey, salt and pepper. 2 dl cooking yogurt, 1 tsp liquid honey, 1 tsp salt, 1 tsp black pepper
• 2 dl cooking yogurt,
• 1 teaspoon liquid honey,
• 1 pinch salt,
• 1 pinch black pepper
• 8. Remove the tray from the oven and top with cucumber, snow peas and parsley. Squeeze the lemon juice from two lemon halves into the yoghurt sauce. Serve straight from the tray. Eat and enjoy!

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Rating: 3.59 out of 5 (51 votes)