Creamy Saag Halloumi with Cherry Tomatoes
over Ginger Rice
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
Fans of saag paneer—an Indian restaurant fave—will love this twist made with halloumi. It’s a little denser and saltier (and we’re good with that). Plop golden-seared pieces into a sultry sauce with leafy greens and sweetly-bursting cherry tomatoes. Add ginger-stoked rice for vegetarian paradise.
We will send you:
- 15ml Minced garlic
- 1 Scallion
- 140g Cherry tomatoes
- 120g Baby greens (baby spinach or kale)
- 15ml Ginger paste
- 30ml Vegetable demi-glace
- 160g White rice
- 125g Halloumi
- 60ml Heavy cream
- 8g Mango Masala spices (coriander, cumin, powdered mango, turmeric, paprika, ginger, fenugreek)
Contains: Milk
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
36 g
Saturated Fat
18 g
Sodium
920 mg
Total Carb
77 g
Sugars
5 g
Protein
23 g
Fibre
3 g
Preparation
Cook the rice
- In a medium pot, heat a drizzle of oil on medium.
- Add ⅓ of the ginger and sauté, 30 sec. to 1 min., 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 simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, pat the halloumi dry; medium-dice.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
Sear the halloumi
- In a large pan, heat a drizzle of oil on medium-high.
- Add the halloumi and sear, 30 sec. to 1 min. per side, until browned; season with ⅓ of the spices.
- Transfer to a plate and 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, remaining ginger, ½ the remaining spices and S&P.
- Sauté, 1 to 2 min., until fragrant.
- Add the tomatoes and sauté, 3 to 5 min., until beginning to soften.
- Add the spinach and sauté, 1 to 2 min., until wilted.
Make the saag
- To the pan, add the cream, demi-glace, ¼ cup water (double for 4 portions), the remaining spices and pepper.
- Simmer, stirring occasionally, 2 to 3 min., until thickened.
- Add the halloumi; stir well.
Plate your dish
- Divide the rice between your bowls.
- Top with the saag.
- Garnish with the green top of the scallion. Bon appétit!
