Halloumi-and-Spinach Tikka
with Garlic-Cilantro Rice- Milk
- Egg
- Sesame
- Mustard
- Sulphites
- Wheat
- Crustaceans
- Fish
- Soy
- Gluten
- May contain traces of allergens
- Milk
- Tree nuts
- Triticale
- Peanuts
Ingredients: Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Basmati rice • Tikka curry sauce (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) (milk) • Roma tomatoes • Yellow onion • Spinach • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
½ cup
Tikka Sauce
(Contains: Milk May contain traces of: Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)
1 unit(s)
Cream Cheese
(Contains: Milk)
56 g
Baby Spinach
1 unit(s)
Tomato
½ unit(s)
Yellow Onion
4 g
Garlic Salt
(May contain traces of: Sesame, Mustard, Sulphites, Wheat, Soy, Milk, Tree nuts, Triticale, Peanuts)
¾ cup
Basmati Rice
(May contain traces of: Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Milk, Tree nuts, Peanuts)
1 unit(s)
Chicken Broth Concentrate
7 g
Cilantro
Not included in your delivery
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- In a medium pot, combine rice, broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) garlic salt.
- Cover and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook 13-15 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high.
- Rinse halloumi, then pat dry with paper towels. Cut into 3/4-inch cubes. Season with pepper and remaining garlic salt.
- When hot, add 1 tbsp (2 tbsp) oil and halloumi. (NOTE: Cook in batches for 4 portions, using 1 tbsp oil per batch.) Cook for 3-4 min, turning occasionally, until golden. Remove pan from heat.
- Transfer to a plate, reserving fat in the pan.
- Meanwhile, on a clean cutting board, peel, then cut half the onion (whole onion for 4 servings) into 1/2-inch pieces.
- Cut tomato into 1/2-inch pieces.
- Roughly chop cilantro.
- Reheat the pan (from step 2) with reserved fat over medium-high.
- Add onions and tomatoes. Cook 2-3 min, stirring occasionally, until veggies soften slightly. Season with salt and pepper.
- Add tikka sauce, cream cheese, 1/2 tsp (1 tsp) sugar and 1/4 cup (1/2 cup) water.
- Cook, stirring often, until cream cheese melts and sauce comes to a simmer.
- Once sauce is simmering, return halloumi to the pan.
- Cook 3-4 min, stirring occasionally.
- Add spinach and 1 tbsp (2 tbsp) butter.
- Season with salt and pepper, then stir 1 min, until butter melts and spinach wilts.
- To the pot with rice, add half the cilantro. Fluff rice with a fork.
- Divide rice between plates. Top with tikka.
- Sprinkle remaining cilantro over top.
If you've opted to get halloumi, heat a large non-stick pan over medium-high. Rinse halloumi, then pat dry with paper towels. Cut into 3/4-inch cubes. Season with pepper and remaining garlic salt. Add 1 tbsp oil over medium-high. When hot, add halloumi. (NOTE: Cook in batches for 4 portions, using 1 tbsp oil per batch.) Cook for 3-4 min, turning occasionally, until golden. Remove pan from heat. Transfer to a plate, reserving fat in the pan. Follow the rest of the recipe as written.
