Halloumi Saag Style Side Dish
Serves 2 | with Baby Spinach and Toasted Almonds
Saag originated from Punjab, a state in northern India. This twist on saag paneer uses halloumi instead of paneer to soak up the mild yet flavoursome flavours of this delicious side dish. Serve alongside your favourite curries and use fluffy naans to scoop it all up.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
225 grams
Halloumi
(Contains Milk)
50 grams
Korma Curry Paste
(Contains Mustard)
40 grams
Baby Spinach
75 grams
Creme Fraiche
(Contains Milk)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
1.5 tbsp
Water
Nutritional information
Utensils
Instructions
a) Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak, 5-10 mins.
b) Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
c)Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.
a) Once cooked, add the korma curry paste and mix to coat the halloumi, 1 min.
b) Add the spinach. Season with salt and pepper and add a splash of water. Stir-fry until wilted and piping hot, 2-3 mins.
c) Turn down the heat to medium, then add the creme fraiche and water (see pantry for amount). Stir to combine, 1-2 mins.
a) Pop your halloumi saag style side dish into your serving bowl and sprinkle over the toasted flaked almonds to finish.
Enjoy!
