Thursday, 26 January 2017

Spinach with Haloumi and Roasted Squash

My take on the classic Indian dish Palak Paneer
using Haloumi instead
combine with roasted squash 
for an added sweet note

Its a wonderful dish with crispy fried cheese
and spicy sweet roasted winter squash 
served on thick and velvety spinach sauce

Spinach Sauce

1 tsp vegetable oil
2 banana shallots, chopped
1 small knob fresh ginger, grated
2 tsp chopped garlic
2 green chillies, cut lengthwise
1 tsp ground cumin 
2 tsp ground coriander 
750g baby spinach leaves, washed
salt, to taste
4 tbsp yoghurt

 Heat oil in a large non-stick pan.
Fry the onion,  ginger and garlic over low heat for about 10 minutes or until soft.
Stir in chillies and spices and cook for a further 2 minutes.
Add the spinach and salt, put the lid on the pan 
and let the spinach wilt for a couple of minutes.
Remove the lid and simmer for 4 minutes until reduced to a thick creamy sauce.
Using an immersion blender, puree the sauce until smooth.
Mix in yoghurt before serving.

 Roasted Squash

1 small winter squash, I'm using Sweet Meat, cut into wedges
1 tsp dried chillie flakes
1 tsp crushed coriander seeds
salt and black pepper
olive oil, to drizzle

Preheat the oven to 200 C.
In a large bowl, toss the squash with all the ingredients. 
Arrange the coated squash wedges on a baking tray.
Roast in the preheated oven for about 20 minutes or until the squash is tender.

Fried Haloumi

250g haloumi
1 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp ground black pepper 
2 tbsp olive oil for frying

Drain haloumi and cut the cheese into batons.
Season the cheese with the dry ingredients
Heat olive oil in a heavy skillet over medium heat. 
When hot, add the haloumi and fry for a few minutes without stirring, 
until the bottoms are well-browned.
 Turn the haloumi with a spatula, and brown them on the other sides. 
They should be a nice golden brown colour.
Transfer the fried haloumi onto a plate lined with kitchen paper to absorb any excessive oil.

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