Ingredients
22 total- 0.5 400g tin tomatoes (or 300g fresh)
- 1 tbsp of tomato purée
- 1 red pepper, roasted
- 1 small onion, diced
- 2.5 cm of ginger, grated
- 0.5 tsp of chilli flakes
- 0.5 chilli powder
- 0.5 tsp of hot madras curry powder
- 0.5 tsp of cayenne pepper, to taste, plus 2tbsp for the suya spice mix
- 0.5 tsp of smoked paprika
- 1 tbsp of ground ginger
- 1 tbsp of ground nutmeg
- 0.5 tbsp of ground cloves
- 0.5 tbsp of ground cinnamon
- 1 tbsp of garlic powder
- 0.5 tbsp of sea salt
- 2 tbsp of roasted peanuts, ground
- 390 g of halloumi, cut into 24 cubes
- 1 red pepper, cut into bite-sized pieces
- 1 red onion, cut into bite-sized pieces
- 2 tbsp of olive oil, plus extra if frying
- 1 handful of flat-leaf parsley, chopped, to garnish
Method
4 stepsStep 1
To make the sauce, place the tomatoes, tomato purée, red pepper, onion, ginger, chilli flakes, chilli powder, curry powder and ½tsp cayenne pepper in a blender and blitz to a smooth paste.
Step 2
To make the suya spice mix, combine 2tbsp cayenne, paprika, ginger, nutmeg, cloves, cinnamon, garlic powder, salt and peanuts, then set aside.
Step 3
Put the halloumi, pepper and onion into a bowl, add 1-2tbsp oil and 3tbsp suya spice mix and combine gently.
Step 4
Thread alternating pieces of pepper, onion and halloumi onto 6-8 skewers, then fry or grill. To fry, heat 1-2tbsp oil in a pan and cook for 1-1½ mins each side, until golden and crispy; or preheat the grill to medium and cook for about 2 mins on each side. Scatter with parsley and serve with the chalé sauce.