Saag halloumi

Modelled on the classic Sag paneer spinach-and-cheese curry, but with some local halloumi from High Weald instead of the paneer. Halloumi is a great camping standby.

500g spinach, washed
1 x 200g packet halloumi , wiped dry with kitchen towel and cubed into small pieces
1 tbs flour
1 tomato, deseeded and chopped
1 small onion, finely chopped
½ to 1 chilli, deseeded and finely chopped
Juice of half a lemon
3 tbs fresh coriander, chopped
2 tbs garam masala
2 tbs single cream or plain yogurt (optional)
1 tbs garlic and ginger paste
Vegetable oil for frying

Lidded saucepan
Sharp knife
Chopping board
Spoon for stirring
1 ring stove

First cook the spinach with a little water in the lidded saucepan. As soon as the spinach wilts, which only takes a few minutes, take it off the heat and leave to drain completely in the sieve, squashing it to remove all the water. Wipe out the pan and heat up a tablespoon of oil. Coat the cheese in flour and fry until browned on all sides. Set aside. Wipe out the pan with kitchen towel and heat up another tablespoon of oil and gently fry the onion, garlic and ginger paste. Once the onion is soft, but before it is browned, add the chilli, garam masala and tomato. While they cook, chop the drained spinach, add this to the pan along with the cheese, a squeeze of lemon, coriander and cream or yogurt. Taste, you probably won’t need salt as halloumi is salty enough.

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