Halloumi 'Palak Paneer'
with Fluffy White Quinoa
Cooking time
20 minutes
Servings
2/4
Calories
740 /serving
What’s better than seared halloumi? Spiced and seared halloumi! A sprinkle of our signature curry blend gives the cheese extra dimension, before it’s swirled into a mélange of softened kale and sour cream. We’re serving this take on palak paneer over nutritious quinoa.
We will send you:
- 1 Bunch of lacinato kale
- 95g White quinoa
- 30ml Tomato paste
- 43ml Sour cream
- 125g Halloumi
- 8g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Milk
You will need:
Large pan
Medium pot
Oil
Strainer
3 ½ or 7 tbsp Butter
Total Fat
46 g
Saturated Fat
25 g
Sodium
1280 mg
Total Carb
53 g
Sugars
7 g
Protein
28 g
Fibre
9 g
Preparation
Cook the quinoa
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender.
- Add 1 tsp butter (double for 4 portions) and fluff the quinoa.
Mise en place
- Meanwhile, rinse the halloumi and pat dry; medium-dice and season with ¼ of the spices.
- Remove the kale leaves from the stems; roughly chop the leaves.
Sear the halloumi
- In a large pan, heat a drizzle of oil on medium.
- Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
- Transfer to a plate and reserve the pan.
Make the curry
- In the same pan, heat a drizzle of oil on medium.
- Add the tomato paste and remaining spices. Cook, stirring often, 1 min., until fragrant.
- Add the kale, sour cream, ⅔ cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, adding 2 tbsp water at a time if dry, 5 min., until the kale has wilted and the sauce has thickened.
- Add 3 tbsp butter (double for 4 portions) and ¾ of the halloumi; stir well.
Plate your dish
- Divide the quinoa between your plates.
- Top with the curry and remaining halloumi. Bon appétit!
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