with Roasted Squash and Zesty Rice
Inspired by Indian sag paneer, we're swapping the traditional cheese for creamy, golden chunks of halloumi and pairing it with lots of hearty spinach. Gently spiced with an aromatic blend of spices, this is a hearty, comforting meal you won't want to miss. 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 (sulphites) (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
Basmati Rice
0.75 cup
Flatbread
2 unit
Yellow Onion
1 unit
Butternut Squash, cubes
340 g
Baby Spinach
113 g
Cilantro
7 g
Lime
1 unit
Coconut Milk
1 unit
Vegetable Stock Powder
7.5 g
Indian Spice Mix
9 g
Ginger-Garlic Puree
2 tbsp
Crispy Shallots
28 g
Unsalted Butter
2 tbsp
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 425˚F.
Wash and dry all produce. - To a parchment-lined baking sheet, add butternut squash, half the Indian Spice Mix and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat. Roast in the middle of the oven for 18-22 min, stirring halfway, until golden and tender.
- While squash roasts, to a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- Once the water is boiling, add rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. 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 snip using a pair of kitchen shears or scissors!)
- Heat a large non-stick pan over medium-high.
- 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 pan is hot, add 1/2 tbsp (1 tbsp) oil, then halloumi. (NOTE: Don't overcrowd the pan. For 4 servings, cook in batches.) Cook for 4-6 min, stirring occasionally, until golden. Transfer to a plate and cover to keep warm.
- In a small microwaveable bowl, melt 1 tbsp (2 tbsp) butter 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 for 3-4 min, stirring often, until softened and golden.
- Add ginger-garlic puree and remaining Indian Spice Mix. Stir to combine.
- To the pan with onion mixture, add coconut milk, halloumi, stock powder and lime juice. Bring to a simmer over high.
- Once simmering, reduce heat to medium. Cook for 3-4 min, stirring often, until sauce has thickened slightly and halloumi is tender.
- While braise cooks, place flatbreads directly on top rack of oven. Toast for 2-4 min, until lightly crisp.
- Add squash and spinach to halloumi braise. Cook for 1-2 min, stirring often, until spinach wilts.
- 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 remaining cilantro.
- Divide rice, halloumi braise and flatbreads between plates.
- Sprinkle remaining crispy shallots over top.
- Squeeze a lime wedge over top.
1450
kcal
Calories
78
g
Fat
47
g
Saturated Fat
155
g
Carbohydrate
20
g
Sugar
12
g
Dietary Fiber
44
g
Protein
105
mg
Cholesterol
2570
mg
Sodium
1
g
Trans Fat
1800
mg
Potassium
500
mg
Calcium
11.5
mg
Iron
with Roasted Squash 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 Sweet Potatoes and Zesty Rice
with Roasted Sweet Potatoes and Zesty Rice
with Roasted Sweet Potatoes and Zesty Rice
