Palak Halloumi

Method

1. 1
   • spinach 600 g

   Purée the spinach — Blanch the spinach in boiling water for 2 minutes, then drain, cool under cold water, and blend to a smooth purée.

   ⏱2 min
2. 2
   • halloumi 250 g
   • vegetable oil 3 tbsp

   Fry the halloumi cubes — Fry the halloumi cubes in half the oil for 5 minutes until golden on all sides, then set aside.

   ⏱5 min
3. 3
   • vegetable oil 3 tbsp
   • onion 1
   • garlic 5
   • fresh ginger 25 g
   • fresh chilli 1–2
   • ground cumin 2 tsp
   • ground coriander 2 tsp
   • ground turmeric 1 tsp
   • garam masala 2 tsp

   Build the spice base — In the remaining oil, cook the onion for 7 minutes. Add garlic, ginger, and chilli and fry 2 minutes, then stir in the cumin, coriander, turmeric, and garam masala.

   ⏱7 min
4. 4
   • spinach 600 g
   • halloumi 250 g
   • heavy cream 1 dl
   • salt to taste

   Simmer the spinach sauce — Stir in the spinach purée and cream and simmer 6 minutes. Fold in the halloumi to warm through, season with salt, and serve.

   ⏱8 min