Seared Halloumi with Labneh Korma Sauce
Masala-Roasted Carrots & Wilted Greens
Cooking time
30 minutes
Servings
2/4
Calories
800 /serving
Think matar paneer, then think again. Instead of incorporating veggies and cheese into a curry, let’s spoon a luscious pea-studded korma sauce over top. Thickened with labneh, cream and honey, it brings lushness to a meat-free meal, served on nutritious quinoa.
We will send you:
- 200g Nantes carrots
- 120g Baby greens (baby spinach or kale)
- 150g Green peas
- 7g Honey
- 95g Red & white quinoa
- 30ml Tomato paste
- 30ml Labneh
- 60ml Heavy cream
- 125g Halloumi
- 18g Marvellous Masala spices (garlic purée, coriander powder, sea salt, paprika, ginger purée, turmeric, cumin powder, cumin seeds, black peppercorns, cinnamon, star anise, fennel seeds, coriander seeds)
Contains: Milk
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
1 or 2 tbsp Butter
Medium pan (non-stick if possible)
Total Fat
45 g
Saturated Fat
24 g
Sodium
1450 mg
Total Carb
69 g
Sugars
15 g
Protein
32 g
Fibre
12 g
Preparation
Roast the carrots
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 20 to 25 min., until tender.
Cook the quinoa
- Meanwhile, using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 16 to 18 min., until tender.
- Fluff the quinoa.
Make the korma sauce
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add the cream, honey, ⅔ cup water (double for 4 portions) and the remaining spices. Cook, stirring occasionally, 3 to 4 min., until slightly reduced.
- Add the peas and cook, stirring often, 1 to 2 min., until heated through.
- Add the labneh and S&P; stir well.
Sear the halloumi
- Meanwhile, rinse the halloumi, pat dry and thinly slice; season with black pepper.
- In a medium pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
- Transfer to a plate. Wipe out and reserve the pan.
Wilt the spinach
- Heat the same pan on medium-high.
- Add the spinach and 1 tbsp butter (double for 4 portions).
- Sauté, 2 to 3 min., until wilted; season with S&P.
Plate your dish
- Divide the quinoa between your plates.
- Top with the spinach, carrots and halloumi.
- Spoon the korma sauce over. Bon appétit!
