Saag halloumi

A quick, fragrant dinner packed with spinach, spices and halloumi

Episode 4 of my 20 meals in 20 minutes series, and this one is a fragrant, vibrant saag halloumi. Paneer is the usual cheese used in this Indian dish, but it works so well with halloumi.

I blended the garlic, ginger and onion here which makes them quicker to cook, but if you don’t have a food processor you can finely dice the onion and grate the garlic/ginger instead.

Serve with rice and/or naan for a really tasty vegetarian dinner. The drizzle of cream is optional but makes a nice finish.

You’ll need (serves 2 as a main):

• 2 garlic cloves, peeled

• 3cm piece of ginger

• 1 onion

• 300g fresh spinach

• 1 block halloumi (approx 200-220g)

• 1 tsp cumin seeds

• 1 tsp ground turmeric

• 1/2 tsp chilli powder

• 50-75g Greek or natural yogurt

• Juice of 1/2 a lemon

• Single cream (optional)

• Naan or rice, to serve

Add the peeled garlic and ginger (no need to peel) to a food processor. Roughly cut the onion into chunks and add them too. Blitz until you have no large chunks/ a paste.

In a large, deep frying pan or casserole, heat a couple of tablespoons of oil. Add the onion mix and cook for 5-10 minutes on a medium heat, stirring regularly, while you prepare the spinach and halloumi.

Add the spinach to a colander in the sink and pour boiling water over it to wilt it. Let it sit.

Slice the halloumi into bitesized chunks, about 2cm.

Once the spinach is cool enough to handle (or you can rinse with cold water) squeeze out as much of the water as you can, then roughly chop it.

To the onion mix, add the cumin seeds, turmeric and chilli powder. Mix and cook for a minute or two until fragrant. Add the halloumi with 2-3 tbsp of water, mix well and continue to cook for a minute or two.

Add the spinach, yogurt and lemon juice and mix well. If it needs it, you can add another dash of water too. Season with salt and pepper - the halloumi is salty so don’t go mad with the salt.

If using, pour over a little cream over it to finish, and then you’re ready to serve. I suggest serving with naan bread or rice.