Creamy Halloumi
Directions
- 1Slice up 2 blocks halloumi.
- 2In a pan, fry your halloumi slices on each side until brown.
- 3Remove the halloumi from the pan and set aside.
- 4In the same pan, add 1 finely diced white onion and 3 finely chopped garlic cloves.
- 5Brown nicely for 5-7 minutes, stirring as needed.
- 6Add a tin of chopped tomatoes.
- 7Stir well and let simmer on low heat for 3-4 minutes, stirring.
- 8Optionally, use a handheld blender to blend this until smooth.
- 9Dissolve 1 veg stock cube in 250mls water and add to the pan.
- 10Add 1.5tsp smoky paprika powder and 1 tsp mixed Italian herbs.
- 11Add a pinch of chilli powder.
- 12Stir well and let simmer and cook down on low heat for around 5 minutes.
- 13Add 200mls single cream and stir well.
- 14Let it simmer for 2-3 minutes, stirring.
- 15Add fresh spinach and your cooked halloumi.
- 16Stir well and let it sit on a low heat for 3-4 minutes.
- 17Serve with brown rice or crusty toasted bread.
Ingredients
- 2 blocks halloumi
- 1 white onion finely diced
- 3 garlic cloves finely chopped
- 1 tin chopped tomatoes
- 1 veg stock cube
- 250 mls water
- 1.5 tsp smoky paprika powder
- 1 tsp mixed italian herbs
- 1 pinch chilli powder
- 200 mls single cream
- fresh spinach
- brown rice
- crusty toasted bread
Equipment
panhandheld blender
Tips
- Optionally blend the sauce until smooth for a very smooth sauce.
- To make it vegan, substitute silken tofu for halloumi and coconut cream for single cream.
- Serve with brown rice or crusty toasted bread.
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