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Imli Hasselback Halloumi + Chickpea Chaat
This is an exclusive recipe from Gurd Loyal’s new cookbook ‘Flavour Heroes’.
In his own words, “IT’S ACTUALLY RIDICULOUS HOW EASY THIS IS.”
And he’s not wrong - this showstopper comes together in no time.
Spiced chickpeas + masala-coated halloumi, smothered in a tangy-sweet tamarind (imli) chutney with loads of crunchy bits on top.
It’s bold, bright, and makes for a stunning centrepiece – we can totally see it as part of an epic supper spread.
Ingredients
1 jar Queen Chickpeas, drained
2 tbsp olive oil
225g block of halloumi (quality one, so it hasselbacks nicely!)
1 tbsp tamarind paste
3 tbsp runny honey
1 tsp finely chopped mint leaves
For the masala1 tsp Kashmiri chilli powder
2 tsp amchoor (mango powder)
2 tsp ground cumin
1 tsp ground coriander
2 tsp caster sugar
1 tsp fine sea salt
To garnishcrunchy sev, puffed rice or Bombay mix
red onion, finely chopped
pomegranate seeds
finely chopped coriander
finely chopped mint
Directions
Make the masala by mixing all the ingredients together in a small bowl.
Preheat the grill to its highest setting. Tumble the drained chickpeas into a large bowl, then add the vegetable oil and 2 tablespoons of the masala powder, mixing well to coat all over. Spread out on a baking sheet and grill for 10–12 minutes until slightly scorched, turning regularly.
Meanwhile, score the halloumi block every 1–2cm hasselback-style. Be careful not to slice all the way through! Cutting it with wooden spoons on both sides of halloumi usually does the trick. Drizzle over a little oil then sprinkle with 1 teaspoon of the masala powder, getting it into the slits. Place in an ovenproof dish and grill for 4–5 minutes until the top starts to char.
Next, whisk together the tamarind paste, honey and mint in a small bowl. Remove the charred halloumi from the grill and drizzle with the tamarind-honey sauce. Grill for another 5 minutes, basting every minute or so.
Scatter the chickpeas into the dish, then serve garnished with some crunchy sev, red onion, pomegranate seeds, fresh coriander and mint and a final sprinkle of the masala powder.
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