Creamy Halloumi

32m
Serves 4
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Directions

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