Saag Halloumi with Leafy Greens & Tomatoes
over Ginger Cauliflower ‘Rice’
Cooking time
20 minutes
Servings
2/4
Calories
470 /serving
Fans of saag paneer—an Indian restaurant favourite—will love this twist made with halloumi. The Middle Eastern cheese is close to paneer, but a little denser and saltier (two things we’re not mad about one bit). It makes for a mighty fine addition to curry, if we do say so ourselves, especially because you’ll sear it before plopping the golden cubes into a sultry sauce made with wilted greens and sweetly-bursting tomatoes. Vegetarian night just hit a new high.
We will send you:
- 90g Baby spinach (or baby kale)
- 300g Cauliflower ‘rice’
- 140g Cherry tomatoes
- 15ml Minced garlic
- 1 Scallion
- 15ml Ginger paste
- 30g Vegetable demi-glace
- 60ml Heavy cream
- 125g Halloumi
- 12g Magistral Masala spice blend (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)
Contains: Milk
You will need:
2 Large pans
Oil
Salt & pepper
Total Fat
36 g
Saturated Fat
17 g
Sodium
1540 mg
Total Carbs
23 g
Sugars
7 g
Protein
21 g
Fibres
5 g
Preparation
Cook the cauliflower ‘rice’
In a large pan, heat a drizzle of oil on medium-high. Add ⅓ of the ginger and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cauliflower ‘rice’. Cook, stirring occasionally, 8 to 10 minutes, until softened; season with S&P to taste. Transfer to a bowl and set aside in a warm spot.
Mise en place
While the cauliflower ‘rice’ cooks, halve the cherry tomatoes. Medium-dice the halloumi. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top.
Sear the halloumi
In a second large pan, heat a drizzle of oil on medium-high. Add the halloumi to the pan and cook, 30 seconds to 1 minute per side, until browned; season with ⅓ of the spice blend. Transfer to a plate and set aside. Reserve the pan.
Sauté the vegetables
In the same pan, heat a drizzle of oil on medium-high. Add the garlic, white bottom of the scallion and remaining ginger; season with ½ the remaining spice blend and S&P. Sauté, stirring frequently, 1 to 2 minutes, until fragrant. Add the cherry tomatoes and sauté, stirring occasionally, 3 to 5 minutes, until beginning to soften. Add the spinach and sauté, stirring frequently, 1 to 2 minutes, until wilted; season with S&P to taste.
Make the saag halloumi
To the pan of vegetables, add the heavy cream, demi-glace and ¼ cup water (double for 4 portions); season with the remaining spice blend and pepper. Simmer, stirring occasionally, 2 to 3 minutes, until thickened. Add the seared halloumi and stir to combine.
Plate your dish
Divide the finished cauliflower ‘rice’ between your bowls. Top with the saag halloumi. Garnish with as much green top of the scallion as you’d like. Bon appétit!
