Saag Halloumi with Spinach & Tomatoes

Saag Halloumi

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It’s Monday! 😊Is there a better way to start our week’s dinners than with a delicious comfort and light food? Yeah, you heard it right: this dish can be considered comfy and yet it’s kinda light 😉

The base is basmati rice and even with cream on the recipe, the halloumi is light enough to make this dish perfect for a night time meal.

The best part? It takes only 20 minutes to prepare!

Saag Haloumi

Saag Halloumi with Spinach & Tomatoes

Course Main Course
Keyword dinner, easy, fast dinner, haloumi, recipe, vegan
Prep Time 20 minutes
Servings 2
Calories 860 kcal
Author Luciana


  • 180 g Baby spinach
  • 20 g Ginger
  • 2 Garlic cloves
  • 1 Shallot or onion
  • 140 g Multicoloured cherry tomatoes
  • 157 g Basmati rice
  • 30 g Vegetable demi-glace
  • 60 ml Heavy cream
  • 125 g Halloumi
  • 12 g Masala spice blend coriander, cumin, garlic, ginger, sea salt, turmeric, paprika


  1. Place the rice in a strainer and rinse until the water runs clear. Peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the ginger and cook, stirring, 30 seconds to 1 minute, until fragrant. Add the rice1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork.

  2. While the rice cooks, halve the cherry tomatoes. Peel, halve and thinly slice the shallot. Mince the garlic. Medium-dice the halloumi.

  3. In a medium pan, heat a drizzle of oil on medium-high. Add the halloumi to the pan and cook, 30 seconds to 1 minutes per side, until browned; season with ⅓ of the spice blend. Transfer to a plate and set aside. Reserve the pan.

  4. In the same pan, heat a drizzle of oil on medium-high. Add the shallotsgarlic and remaining ginger; season with ½ the remaining spice blend and S&P. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the tomatoes and cook, stirring occasionally, 3 to 5 minutes, until beginning to soften. Add the spinach and cook, stirring frequently, 2 to 3 minutes, until wilted; season with S&P to taste.

  5. To the pan of vegetables, add the creamdemi-glace and ¼ cup water (double for 4 portions); season with the remaining spice blend and S&P. Simmer, 2 to 3 minutes, until thickened. Add the halloumi and stir to combine.

  6. Divide the finished rice between your plates. Top with the finished saag halloumi. Bon appétit!


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