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Saag Halloumi with Spinach & Tomatoes

over Ginger Basmati Rice

Cooking time

20 minutes

Servings

2/4

Calories

860 /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 curry, if we do say so ourselves, especially because you’ll grill it before plopping the golden cubes into the sultry spinach sauce. Vegetarian night just hit a new high.

We will send you:

  • 180g Baby spinach
  • 20g Ginger
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 140g Multicoloured cherry tomatoes
  • 157g Basmati rice
  • 30g Vegetable demi-glace
  • 60ml Heavy cream
  • 125g Halloumi
  • 12g Masala spice blend (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)

Contains: Milk

You will need:

Medium pot
Medium pan
Strainer
Peeler
Oil
Salt & pepper
Total Fat
35 g
Saturated Fat
18 g
Sodium
1250 mg
Total Carbs
106 g
Sugars
9 g
Protein
29 g
Fibres
7 g
Preparation
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Cook the rice
Place the rice in a strainer and rinse until the water runs clear. Peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the ginger and cook, stirring, 30 seconds to 1 minute, until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork.
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Mise en place
While the rice cooks, halve the cherry tomatoes. Peel, halve and thinly slice the shallot. Mince the garlic. Medium-dice the halloumi.
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Cook the halloumi
In a medium pan, heat a drizzle of oil on medium-high. Add the halloumi to the pan and cook, 30 seconds to 1 minutes 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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Cook the vegetables
In the same pan, heat a drizzle of oil on medium-high. Add the shallots, garlic and remaining ginger; season with ½ the remaining spice blend and S&P. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the tomatoes and cook, stirring occasionally, 3 to 5 minutes, until beginning to soften. Add the spinach and cook, stirring frequently, 2 to 3 minutes, until wilted; season with S&P to taste.
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Make the saag halloumi
To the pan of vegetables, add the cream, demi-glace and ¼ cup water (double for 4 portions); season with the remaining spice blend and S&P. Simmer, 2 to 3 minutes, until thickened. Add the halloumi and stir to combine.
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Plate your dish
Divide the finished rice between your plates. Top with the finished saag halloumi. Bon appétit!