This is a side dish really, but we had it mid-week as a main with some takeaway naan breads. Highly recommended! A halloumi version of the traditional paneer dish.
Wine Suggestion: An unoaked, dry Chardonnay like Domaine Ventenac’s Carole from Cabardès in southern France, which is light and fruit forward would be an ideal choice. Easy going but with layers of flavour and textures just like the dish itself.
Saag halloumi – serves 4 to 6 as a side (half to serve 2 as a main)
- 500g spinach
- ½ an onion, chopped
- 2 cloves of garlic, chopped
- a thumb-sized piece of ginger, chopped
- 2 tsp ground turmeric
- 1 tsp cumin seeds
- ½ tsp garam masala, plus extra to serve
- 2 blocks of halloumi, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 200ml double cream
- ½ lemon juiced
Bring a large pan of water to the boil and cook the spinach for 1 minute or until wilted. Drain well, leave to cool, squeeze out the liquid with your hands, then finely chop.
Put the onion, garlic and ginger into a blender with 1-2 tbsp of water and whizz until smooth.
Put the turmeric, cumin seeds, garam masala and lots of seasoning onto a plate. Roll the pieces of halloumi in the spices to coat all over.
Heat the oil in a non-stick frying pan over a medium-high heat, then fry the halloumi until crispy. Don’t be tempted to turn it until a nice crust has been formed, this will help prevent sticking. Remove to a plate.
Add the onion purée to the same pan, plus any spices remaining on the plate and some seasoning. Cook for 15 minutes until the raw smell has gone and they have started to colour. Add the spinach, halloumi and double cream, and cook for another 5 minutes to thicken and warm through. Season with the lemon juice and sprinkle with garam masala before serving.
(Original recipe by Adam Bush in Olive Magazine, May 2020.)
Jono & Jules do food & wine 