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Halloumi Saag Style Side Dish

Halloumi Saag Style Side Dish

Halloumi Saag Style Side Dish

Serves 2 | with Baby Spinach and Toasted Almonds

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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.

Allergens:

Milk

•Mustard

•Nuts

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.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

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 traces of: Sesame, Nuts, Peanut)

Not included in your delivery

1.5 tbsp

Water

Nutritional information

Energy (kJ)2470 kJ

Energy (kcal)590 kcal

Fat48.6 g

of which saturates25 g

Carbohydrate9.4 g

of which sugars6.7 g

Protein28.8 g

Salt3.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan

Instructions

Fry the Halloumi

1

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.

Bring on the Flavour

2

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.

Finish and Serve

3

a) Pop your halloumi saag style side dish into your serving bowl and sprinkle over the toasted flaked almonds to finish.

Enjoy!

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