Haloumi Tikka Roti Wrap

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A flavour-packed roti wrap filled with crispy haloumi, creamy tikka sauce, fresh salad, and cooling raita for the perfect mix of spice and freshness.

Ingredients

Pane Haloumi

• 400g haloumi, cut into 1.5cm thick pane-style slices
• 50g chickpea flour
• 2 tbsp Greek yoghurt
• 1 tbsp water
• 100g breadcrumbs
• Sea salt and freshly ground black pepper
• 1 tbsp vegetable oil

Tikka Sauce

• 150g Greek yoghurt
• 1 tbsp tikka paste
• 1 garlic clove, peeled and chopped
• 1 tsp grated ginger
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp paprika
• ½ lemon, juiced
• Sea salt and pepper

Mint chutney

• 100g mint leaves, roughly chopped
• 3 green finger chillies, roughly chopped
• 1 garlic clove, roughly chopped
• ½ tsp salt
• 1 tsp lemon juice
• 1 tsp demerara sugar

Raita

• 150g Greek yoghurt
• ½ cucumber, grated and squeezed dry
• 1 tbsp chopped coriander
• ½ lemon, juiced
• Sea salt and pepper

To serve

• 4 soft rotis
• ½ red onion, thinly sliced
• 1 tomato, sliced
• Handful of coriander leaves

Method

1. For the tikka sauce — Whisk together the Greek yoghurt, tikka paste, garlic, ginger, cumin, coriander, paprika, lemon juice and a pinch of salt and pepper.
2. To prepare the haloumi — Place the chickpea flour, yoghurt mixed with water and breadcrumbs in 3 separate shallow dishes. Season the breadcrumbs with a little sea salt and pepper. Coat each haloumi slice first in chickpea flour, then dip into the yoghurt, then press into the breadcrumbs to fully coat.
3. For the raita, mix the yoghurt, grated cucumber, coriander, lemon juice and a pinch of salt and pepper. Chill until needed.
4. To make the mint chutney, place the mint leaves, chillies, garlic, salt, lemon juice and demerara sugar into a blender. Blend until smooth, adding a splash of water only if necessary. Set aside.
5. Heat the vegetable oil in a non-stick frying pan over medium heat. Cook the crumbed haloumi for 2–3 minutes per side until golden and crisp. Set aside.
6. Warm the rotis until soft and flexible. Spread a spoonful of mint chutney down the centre of each roti, then add sliced red onion, tomato and coriander leaves. Arrange the crispy pane haloumi on top, drizzle with tikka sauce and finish with mint raita.
7. Fold the sides in slightly and roll tightly. Serve immediately while the haloumi is hot and crunchy.