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20 minutes

Saag Halloumi with Leafy Greens & Tomatoes

over Ginger Cauliflower ‘Rice’

Cooking time

20 minutes




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
Salt & pepper
Total Fat
36 g
Saturated Fat
17 g
1540 mg
Total Carbs
23 g
7 g
21 g
5 g
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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.
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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.
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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.
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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.
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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.
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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!