with Roasted Squash and Zesty Rice
Inspired by Indian sag paneer, we are swapping the traditional cheese for creamy, golden chunks of halloumi and pairing it up with lots of hearty spinach. Gently spiced with an aromatic blend of spices, this is a mean, green, veggie-loaded dinner machine! Ingredients: Butternut squash • Coconut milk (coconut extract, water) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Basmati rice • Yellow onion • Spinach • Limes • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro.
Allergens
Utensils
Tags
Halloumi Cheese
1 unit(s)
Basmati Rice
0.75 cup
Flatbread
2 unit(s)
Yellow Onion
1 unit(s)
Butternut Squash, cubes
340 g
Baby Spinach
113 g
Cilantro
7 g
Lime
1 unit(s)
Coconut Milk
1 unit(s)
Vegetable Stock Powder
1 tbsp
Indian Spice Mix
1 tbsp
Ginger-Garlic Puree
2 tbsp
Crispy Shallots
28 g
Unsalted Butter
2 tbsp
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Add squash, half the Indian Spice Mix and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper. Toss to coat. Roast in the middle of the oven, stirring halfway, until golden and tender, 18-22 min.
- While squash roasts, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once the water boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
- Meanwhile, zest, then juice half the lime. Cut remaining lime into wedges.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop cilantro.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Heat a large non-stick pan over medium-high heat.
- While pan heats, cut halloumi into 1/2-inch cubes. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- When hot, add 1/2 tbsp (1 tbsp) oil, then halloumi. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook, stirring occasionally, until golden-brown, 4-6 min. Transfer to a plate and cover to keep warm.
- Melt 1 tbsp (2 tbsp) butter in a small microwaveable bowl for 30 sec. Add half the cilantro. Season with salt and pepper. Stir to mix.
- Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil and onions. Cook, stirring often, until softened and golden, 3-4 min.
- Add ginger-garlic puree and remaining Indian Spice Mix. Stir to combine.
- Add coconut milk, halloumi, stock powder and lime juice to the pan with onion mixture. Bring to a simmer over high.
- Once simmering, reduce heat to medium. Cook, stirring often, until sauce has thickened slightly and halloumi is tender, 3-4 min.
- While braise cooks, place flatbread directly on top rack of oven. Toast until lightly crisp, 2-4 min.
- Add squash and spinach to halloumi braise. Cook, stirring often, until spinach wilts, 1-2 min.
- Brush cilantro butter over flatbreads and tear or cut into wedges.
- Fluff rice with a fork. Stir in lime zest, half the crispy shallots and remining cilantro.
- Divide rice, halloumi braise and flatbreads between plates.
- Sprinkle remaining crispy shallots over top.
- Squeeze a lime wedge over top.
1400
kcal
Calories
74
g
Fat
46
g
Saturated Fat
152
g
Carbohydrate
20
g
Sugar
12
g
Dietary Fiber
44
g
Protein
105
mg
Cholesterol
2460
mg
Sodium
1
g
Trans Fat
1750
mg
Potassium
550
mg
Calcium
11.5
mg
Iron
with Roasted Sweet Potatoes and Zesty Rice
with Roasted Sweet Potatoes and Zesty Rice
with Roasted Sweet Potatoes and Zesty Rice
with Roasted Sweet Potatoes and Zesty Rice
with Roasted Sweet Potatoes and Zesty Rice
with Roasted Sweet Potatoes and Zesty Rice
with Roasted Squash and Zesty Rice
with Roasted Sweet Potatoes and Zesty Rice
with Roasted Sweet Potatoes and Zesty Rice
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