Margo Flanagan: Halloumi Saagwala

Saturday Morning with Jack Tame

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Margo Flanagan of ‘Two Raw Sisters’ serves up a delicious recipe for Halloumi Saagwala.

Serves: 2

Time: 20 minutes

Ingredients

Saagwala

1 brown onion, diced
1 tomato, diced - large
⅓ cup coconut cream
4 cloves of garlic
1 tbsp ginger, freshly grated
1 tsp garam masala
½ tsp chilli flakes
¼ tsp cinnamon
1 tsp sea salt
5 cups greens (spinach, rocket, herbs, kale, silverbeet)

Fried Halloumi

100g halloumi, cut into cubes
2 tbsp cooking oil

To Serve

1 cup brown rice, cooked
2 tbsp chilli oil
2 tbsp peanuts, toasted and chopped
1/4 cup coriander, chopped

Method

Add all of the saagwala ingredients, except the greens, to a pan and simmer for 8 minutes. Add the greens to the pan in the last 2 minutes. Mix until wilted.
Add the saagwala to the blender and blend until smooth and vibrant green.
Clean the pan and cook the halloumi. Heat the cooking oil in the pan until hot, add the halloumi cubes and cook until golden on each side.
Pour the saagwala sauce back into the pan with the halloumi and mix. Heat until you reach your desired temperature.
Spoon cooked rice into a bowl followed by the saagwala, chilli oil, peanuts and herbs. Enjoy
Any leftovers will keep in an airtight container in the fridge for up to 3 days. Alternatively, you can freeze the saagwala sauce without the halloumi for up to 3 months.

Simple Swaps / Additions

Halloumi for chickpeas, paneer or chicken.
Brown onion for red onion.
Garam masala for ground cumin.
Chilli flakes for fresh red chilli.

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