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Prep time: 5 mins
Cooking time: 20 mins
2 tbsp olive oil
250g block halloumi – cut into 2cm cubes
1 onion, finely sliced
2 cloves garlic, crushed
4cm piece ginger, finely grated
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
½ tsp chilli powder
200g cherry tomatoes, halved
250g baby leaf spinach
Put 1tbsp of the olive oil into a high sided frying pan and set on a high heat.
Once the oil starts to shimmer, add the halloumi and fry, tossing frequently for 3-4 minutes until browned.
Tip the halloumi into a bowl lined with kitchen paper and return the pan to the heat. Add the remaining oil and the onion.
Fry the onion for about 4 minutes on high heat, tossing regularly to ensure it doesn’t burn.
Add the garlic, ginger and spices to the pan and fry, tossing for about a minute then add the tomatoes and 3tbsp of water.
Cover the pan and leave to simmer. The tomatoes should begin to bubble and break down. Stir the pan frequently so it doesn’t catch on the bottom. Once they are vaguely retaining their shape (after about 5minutes) reduce the heat to medium.
Add the halloumi to the pan and stir.
Add the spinach in batches, giving it chance to wilt down completely before adding more.
TIP. It helps to cover the pan after adding a batch of spinach as it will speed up the wilting process.
Remove from heat and season to taste.
Serve immediately and enjoy!