Saag Halloumi
with Roasted Squash over Quinoa
Cooking time
30 minutes
Servings
2/4
Calories
840 /serving
Make a restaurant menu legend right at home, for an Indian night in. There’s even more to love about that creamy combo of squeaky salty cheese and soft buttery greens, when it’s plated with cubes of butternut squash and served over carb-smart quinoa.
We will send you:
- 20g Ginger
- 200g Diced butternut squash
- 1 Bunch of kale
- 15ml Tomato paste
- 95g Red & white quinoa
- 125g Halloumi
- 60ml Heavy cream
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk
You will need:
Grater
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
3 to 6 tbsp Butter
Total Fat
54 g
Saturated Fat
29 g
Sodium
1310 mg
Total Carb
63 g
Sugars
10 g
Protein
29 g
Fibre
10 g
Preparation
Roast the squash
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the squash with a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 16 min., until browned and tender.
Cook the quinoa
- Meanwhile, 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, 16 to 18 min., until tender.
- Add 1 tbsp butter (double for 4 portions) and fluff the quinoa.
Mise en place
- Meanwhile, rinse the halloumi, pat dry and medium-dice; season with ¼ of the spices.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Grate the ginger.
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, ginger and remaining spices. Sauté, 1 min., until fragrant.
- Add the kale, 1 ¼ cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, covered, stirring occasionally, 4 to 5 min., until the kale has wilted.
- Add the cream, 2 tbsp butter (double for 4 portions) and halloumi. Cook, stirring often, 2 to 3 min., until the sauce thickens.
Plate your dish
- Divide the quinoa between your plates.
- Top with the curry and squash. Bon appétit!
