Protein Boost | Double Halloumi Creamy Saag with Cherry Tomatoes
over Ginger Rice
Cooking time
20 minutes
Servings
2/4
Calories
1210 /serving
Protein to the power of two! Double up on the good stuff with our Protein Boost option. Fans of saag paneer—an Indian restaurant favourite—will love this twist made with halloumi. The Middle Eastern cheese is close to paneer, but it’s a little denser and saltier (and we’re good with that). It makes a mighty fine addition to curry, when you plop golden-seared pieces into a sultry sauce made with leafy greens and sweetly-bursting cherry tomatoes. Add ginger-stoked rice for vegetarian paradise.
We will send you:
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 140g Cherry tomatoes
- 15ml Ginger paste
- 1 Scallion
- 160g White rice
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 250g Halloumi
- 12g Marvellous Masala spices (garlic purée, coriander powder, sea salt, paprika, ginger purée, turmeric, cumin powder, cumin seeds, black peppercorns, cinnamon, star anise, fennel seeds, coriander seeds)
Contains: Milk
You will need:
Large pan
Oil
Salt & pepper (S&P)
Medium pot
Total Fat
55 g
Saturated Fat
29 g
Sodium
2550 mg
Total Carb
133 g
Sugars
12 g
Protein
47 g
Fibre
5 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 with paper towel; 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 of vegetables, 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!
