Deliciously Vegetarian, Saag Halloumi
by Chef JenServings
2
Calories
495
Ever tried Saag Halloumi?
It’s exceptionally good and you can make a really simple version of it with just a few ingredients.
The spinach really balances out the saltiness of the halloumi (and I much prefer it to paneer!)
I found the original idea in The Telegraph and put a twist on it with an extra onion, garam masala and frozen spinach instead of fresh really helps to give it body.
Here’s the recipe, give it a go.
Chef Jen
Ingredients
1 tbsp olive oil
175g halloumi, diced
1.5 onions, sliced
3 cloves of garlic, minced
1 tbsp ginger paste
1 tsp garam masala
1 tsp ground cumin
1 tsp ground turmeric
5 tomatoes, chopped
2 tbsp lemon juice
250g frozen spinach
2 tbsp fresh coriander
Directions
First, pan fry the halloumi in a hot pan with the oil. Remove and leave to one side.
Sauté the onions slowly for 5-6 minutes until really soft, then add the cumin and turmeric, ginger and garlic. Cook for 5 more minutes.
Add the lemon juice, followed by the tomatoes, and cook for 5 more minutes with a little pinch of salt and pepper.
Add the frozen spinach and allow to break down in the pan, stirring as it softens and allowing to take on all of the flavours. Add the garam masala.
Add the halloumi back into the pan, stir together for 2 minutes, and serve!
Hi Mike! You are correct, we usually serve this dish on our menus with spiced turmeric cauliflower.
If you’d like to include this in your meal too, you can simply prepare 150g of cauliflower into small florets.
Toss the cauliflower in a mixture of : 1 tbsp olive oil, 1/2 tsp turmeric, pinch of salt, pinch of black pepper, until well coated.
Add to a baking tray, and cover with foil.
Roast at 200c for 15-18 minutes until the cauliflower is really tender, and then season to serve.
Enjoy!
The photo seems to include cauliflower or broccoli that doesn’t appear in the ingredients or method. Can I have an explanation please of what this ingredient is, how is it prepared and how it is cooked?