Yes, I am obsessed with #halloumi. I'm replacing paneer and tofu with it left and right. Here's the latest.
Source: Not Quite Nigella | Serves: | Time: 30 min
Changes: Believe it or not, I used less halloumi than suggested. Measurements are generally off here and there because I had to change everything to U.S. standards.
Note: if you're good at multi-tasking this is relatively quick and easy.
1 lb chopped #spinach
1/3 cup #cashews
1/3 - 1/2 cup water
1 block halloumi, cut into bite sized pieces
2 tsp cumin seeds
2 tsp garam masala
1 onion, peeled and diced
4 cloves garlic, peeled and diced
1 inch ginger, peeled and diced
1 tomato, chopped
2 tablespoons tomato paste
1 chilli, chopped
1/2 cup vegetable stock (homemade to reduce sodium)
Cook spinach and cashews in the water for 5 minutes until softened. Drain and puree the spinach and cashews and set aside.
Fry the halloumi pieces until golden on both sides adding a little oil to the pan if needed (you won't need much oil). Set aside.
Dry fry the cumin and garam masala in a frypan. Add oil and then add the onion, garlic, ginger, tomatoes, tomato paste and chilli and fry for 5 minutes. Add the stock and spinach and simmer for another 5 minutes. Add the halloumi and serve.