Main Courseby RobinImported from the web
Halloumi Tikka Masala with Spring Onion Rice
VegetarianGluten-free
Main Courseby RobinImported from the web
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
450gHalloumi
4 tbspVegetable oilBoil a kettle of water. Cut 450g halloumi into 2 cm cubes. Heat 4 tbsp vegetable oil in a large frying pan over medium-high heat until shimmering, then add Halloumi and fry for 2–3 minutes, turning occasionally, until golden-brown on all sides.
Halloumi
2Red onion
4 cloveGarlic
40gGinger
2Green chili
2Bell pepper
800gCauliflowerTransfer the browned Halloumi to a bowl, pour over enough boiled water from the kettle to submerge the cheese completely, and leave to soak. Meanwhile, dice 2 red onion, finely mince 4 clove garlic and 40g ginger, finely chop 2 green chili, chop 2 bell pepper into 2 cm chunks, and cut 800g cauliflower into bite-sized florets.
Red onionGarlicGingerGreen chiliBell pepperCauliflower
60gButter
2 tspCumin seeds
½ tspSaltMelt 60g butter in the same frying pan over medium heat, then add 2 tsp cumin seeds and sizzle for about 30 seconds until fragrant. Add Red onion, Garlic, Ginger, Green chili, Bell pepper, Cauliflower, and ½ tsp salt to the pan, cooking for 5–6 minutes while stirring frequently until the onions turn golden and the vegetables begin to soften.
Halloumi
4 tbspTomato paste
300mlHeavy cream
2 tbspHoney
2 tspGaram masalaStir 4 tbsp tomato paste, 300ml heavy cream, 2 tbsp honey, and 2 tsp garam masala into the pan, bringing the sauce to a gentle simmer over low heat. Drain the soaked Halloumi in a sieve and add it to the simmering sauce along with 60ml water.
150gGreen onion
20gCilantroSimmer gently for 4–5 minutes until the sauce coats the back of a spoon and the cauliflower is tender. Meanwhile, thinly slice 150g green onion and finely chop 20g cilantro.
Green onion10gCilantro½ tspSalt
500gCooked white riceCombine 500g cooked white rice, Green onion, 10g cilantro, and ½ tsp salt in a microwave-safe bowl, cover with cling film, and microwave on high for 4–5 minutes until piping hot throughout.
10gCilantroDivide the hot spring onion rice between serving bowls, ladle the rich halloumi and vegetable tikka masala on top, and scatter with the remaining 10g cilantro.