avec patates douces rôties et riz acidulé
Inspiré par le sag paneer indien, nous remplaçons le fromage traditionnel par des morceaux crémeux et dorés d'halloumi que nous préparons avec des épinards. Délicatement relevé d'un mélange d'épices aromatiques, ce plat est une véritable souper pleine de légumes pour toute occasion! Ingrédients : Patate douce • Lait de coco (extrait de noix de coco, eau) • Pains plats (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) (lait, soya, blé) • Halloumi (lait de vache pasteurise, lait de chèvre et de brebis pasteurisé, présure, sel, enzyme microbienne, chlorure de calcium, menthe séchée) (lait) • Riz basmati • Oignon jaune • Épinards • Limes • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Mélange d’épices indien (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) (moutarde) • Bouillon de légumes en poudre (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) (soya, sulfites) • Coriandre.
Allergens
Utensils
Tags
Haloumi
1 unit(s)
Riz basmati
0.75 cup
Pain plat
2 unit(s)
Oignon jaune
1 unit(s)
Patate douce
2 unit(s)
Jeunes 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 indien
9 g
Purée de gingembre et d’ail
2 tbsp
Échalotes frites
28 g
Butter*
2 tbsp
Huile*
2 tbsp
Sel*
0.25 tsp
Poivre*
0.125 tsp
- 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.
- 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.
- Meanwhile, 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 (1 tbsp) oil, then halloumi. (NOTE: Don't crowd the pan. For 4 servings, cook in batches.) Cook for 4-6 min, stirring occasionally, until golden. Transfer to a plate. Set aside. (TIP: If halloumi browns too quickly, reduce heat to medium.)
- 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.
- 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, 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, place flatbreads directly on top rack of the oven. Toast for 2-4 min, until lightly crisp. (TIP: Keep your eye on them so they don't burn!)
- To the halloumi braise, add sweet potatoes and spinach. Cook for 1-2 min, stirring often, until spinach wilts.
- Brush herb butter over top of 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 with flatbreads.
1510
kcal
Calories
77
g
Fat
47
g
Saturated Fat
170
g
Carbohydrate
18
g
Sugar
14
g
Dietary Fiber
45
g
Protein
105
mg
Cholesterol
2790
mg
Sodium
1
g
Trans Fat
1650
mg
Potassium
550
mg
Calcium
11.5
mg
Iron
