This fabulously fresh, meat-free minor miracle will cost you just 20 short minutes. Golden squares of tandoori-coated halloumi get tumbled onto fluffy naans slicked with yoghurt and topped with a zingy salad. Plate this up and you'll be hailed as a weeknight wonder.
Cut halloumi into 2cm pieces. Place in a bowl with tandoori paste and oil and toss to coat.
Heat a frypan over medium heat. Add halloumi and cook, stirring occasionally, for 5 minutes or until caramelised and golden. While halloumi is cooking, continue with step 3.
Heat naan breads according to packet instructions. Wrap in a clean tea towel and keep warm.
Peel and thinly slice eschalot. Place in a bowl large enough to fit the salad. Add red wine vinegar, season with ¼ teaspoon salt flakes and pepper and toss to combine.
Chop tomato and cucumber into bite-size pieces. Wash and tear lettuce. Wash and dry coriander and roughly chop. Place yoghurt in a small bowl, season with salt and pepper and mix to combine.
Add tomato, cucumber, lettuce and coriander to pickled eschalot and toss to combine. Spoon yoghurt over naans and top with salad and tandoori halloumi to serve.