Haloumi et épinards braisés façon indienne

Végé de luxe

Très riche en fibres

Végétarien

Épicé

Haloumi et épinards braisés façon indienne

avec patates douces rôties et riz acidulé

30 min

Difficulté: 2/3

Indienne

Ingrédients : Patates douces • Lait de coco (extrait de noix de coco, eau) • Pains plats (lait, soya, blé) (farine de blé enrichie, eau, huile de canola, yogourt (substances laitières, amidon de maïs modifié, carraghénane, pectine, culture bactérienne active), lait, levure, babeurre, sucre, vinaigre, sel, gluten de blé, farine de maïs, gomme guar, légumes monoglycérides, levure chimique, lécithine de soya, arômes naturels, sorbate de potassium, propionate de calcium, bicarbonate de sodium, acide sorbique, enzymes) • Halloumi (lait) (lait de vache pasteurise, lait de chèvre et de brebis pasteurisé, présure, sel, enzyme microbienne, chlorure de calcium, menthe séchée) • Riz basmati • Oignon jaune • Épinards • Lime • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Échalotes frites (blé) (oignon, huile de palme, farine de blé, sel) • Mélange d'épices indien (moutarde) (coriandre, curcuma, cumin, sel, épices, poudre d'oignon, poudre d'ail, moutarde moulue, poivre noir, poudre de chili, flocons de chili, huile de canola, dioxyde de silicium) • Bouillon de légumes en poudre (soya, sulfites) (sel, sucres (dextrose, extrait sec de sirop de maïs, sucre), légumes déshydratés (sulfite) (carotte, pomme de terre, oignon, poireau, poivrons rouges et verts, chou, céleri, tomate, ail), protéines végétales hydrolysées (maïs, soja) , fécule de pomme de terre, huile de palme, amidon de maïs, extrait de levure, huile de canola, extraits d'épices, herbe, extrait de curcuma, arôme naturel) • Coriandre.

Allergens

Sulfites

Soya

Sulfites

Moutarde

Lait

Blé

Peut contenir des traces d’allergènes

Gluten

Arachides

Sésame

Noix

Tags

30-min-or-less

Très riche en fibres

Soup-stew

Végétarien

Épicé

South-southeastasian

Speciality

Earth-month

Ingrédients

Haloumi

1 unit(s)

Riz basmati

0.75 cup

Pain plat

2 unit(s)

Oignon jaune

1 unit(s)

Patates douces

2 unit(s)

Bébés épinards

113 g

Coriandre

7 g

Lime

1 unit(s)

Lait de coco

1 unit(s)

Bouillon de légumes en poudre

7.5 g

Mélange d'épices à l'indienne

9 g

Purée de gingembre et d’ail

2 tbsp

Échalotes frites

28 g

Beurre

2 tbsp

Huile

2 tbsp

Sel

0.25 tsp

Poivre

0.125 tsp

Preparation

Before starting, preheat the oven to 425˚F.
Wash and dry all produce.
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.
Cut sweet potatoes into 1/2-inch pieces.
To a parchment-lined baking sheet, add sweet potatoes, 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.

Meanwhile, using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
Remove from heat. Set aside, still covered.
While rice cooks, zest, then juice half the lime. Cut remaining lime into wedges.
Peel, then cut onion into 1/4-inch pieces.
Roughly chop cilantro and 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 the pan heats, cut halloumi into 1/2-inch cubes. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
When the pan is hot, add 1/2 tbsp oil, then halloumi. (NOTE: Don't crowd the pan. For 4 servings, cook in batches, using 1/2 tbsp oil per batch.) Cook for 3-4 min, stirring occasionally, until golden. (TIP: If halloumi browns too quickly, reduce heat to medium.)
Transfer to a plate. Set aside.

Reheat the same pan over medium.
When hot, add 1 tbsp (2 tbsp) oil, then 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, vegetable 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 braise has thickened slightly and halloumi is tender.
While braise cooks, directly on the top rack of the oven, arrange flatbreads. Toast for 2-4 min, until lightly crisp.
To the halloumi braise, add roasted sweet potatoes and spinach. Cook for 1-2 min, stirring often, until spinach wilts.

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 combine.
Brush herb butter over flatbreads, then tear or cut into wedges.
Fluff rice with a fork. Stir in lime zest, half the crispy shallots and remaining cilantro.
Divide rice and halloumi braise between bowls.
Sprinkle remaining crispy shallots over top.
Squeeze a lime wedge over top.
Serve flatbreads alongside.