Mumbai Popcorn Haloumi & Tamarind Chutney
with Cucumber Salsa & Garlic Rice
- Milk
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Garlic Paste
1 packet
Haloumi
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1 sachet
Mumbai Spice Blend
1
Tomato
1 packet
Ginger Paste
1 packet
Cornflour
(May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1
Cucumber
1 packet
Tamarind Chutney
(Contains: Soy;)
1 packet
Coconut Milk
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, roughly chop tomato, cucumber and baby spinach leaves. • Cut haloumi into bite-sized pieces.
• In a medium bowl, combine tomato, cucumber, spinach and a drizzle of white wine vinegar and olive oil. Season with a pinch of salt and pepper. • In another medium bowl, combine haloumi and cornflour (see ingredients).
• When rice has 10 minutes remaining, in a large frying pan, heat enough olive oil to cover base and over medium-high heat. • When oil is hot, shake excess flour off and cook haloumi, tossing, until golden brown, 2-4 minutes. • Transfer to a paper towel-lined plate.
• Wipe out frying pan and return to a medium-high heat with a drizzle of olive oil. • Cook Mumbai spice blend and ginger paste, stirring, until fragrant, 1 minute. • Stir in coconut milk and simmer until slightly reduced, 1-2 minutes. • Add cooked haloumi and toss to coat. Season to taste.
• Divide garlic rice between bowls. • Top with popcorn haloumi and spoon over Mumbai sauce. • Serve with tamarind chutney and cucumber salsa. Enjoy!
