Ingredients
- 1 bag of fresh or packed spinach
- 1 medium onion (finely chopped)
- 2 cloves of garlic (minced) or 1 teaspoon of garlic powder
- 1 teaspoon freshly grated or minced ginger
- 1 cup of diced tomatoes (approximately 4 medium tomatoes)
- 1 packet of Merchant Gourmet Puy Lentils
- 1 teaspoon cumin
- ½ teaspoon turmeric
- 1 teaspoon curry powder
- 2 cups vegetable broth
- 2 tablespoons olive oil (for sautéing)
- 1 tablespoon lemon juice (for freshness)
-
Salt and pepper to taste
Mango Chutney Glazed Halloumi
- 250g halloumi (sliced into thick pieces)
- ½ cup mango chutney
- Olive oil for greasing (optional)
Instructions
- To prepare the spinach, bring a pot of water to a boil and blanch the spinach for 2 minutes until wilted. Transfer it to a bowl of iced water to stop the cooking process.
- For the daal, heat olive oil in a large pan over medium heat. Sauté chopped onion until translucent (about 5 minutes). Add garlic and ginger, cooking for another minute until fragrant. Stir in diced tomatoes and cook for 3-4 minutes until softened. Add cumin, turmeric, and curry powder, toasting for another minute. Pour in vegetable broth and bring to a simmer.
- Blend the blanched spinach with the curry mixture, then return it to the pan and simmer for 5 minutes. Season with salt, pepper, and lemon juice to taste.
- For the halloumi, preheat your air fryer to 180°C or use a non-stick pan. Dunk each slice in mango chutney, then cook in the air fryer for about 10 minutes until golden, or pan-fry for 3-4 minutes on each side.
