Ginger Chilli Halloumi

Fresh and tasty for a sophisticated meal. The salty chewy texture of Halloumi combines deliciously with the Ginger Chilli Sauce and Spinach to create an  incredibly nutritious meal.

Serves 4

Ready in 30 minutes

Ingredients

2 medium sized Sweet Potatoes, peeled and cubed

1 tbsp Vegetable oil

1 Onion, chopped

2 Tomatoes, sliced into quarters

200gr Spinach

1 large Cauliflower

2-3 tbsp Ginger Chilli Sauce

100ml low fat natural Yogurt

250gr pack of Halloumi, sliced into 1cm pieces

Method

1. Simmer the sweet potatoes in a pan of boiling water for 10 minutes, drain and set aside.
2. Gently cook the onion in 1 tbsp oil for 3 minutes and add the tomatoes and spinach, and continue to cook for another 3-4 minutes until the spinach has wilted. Take off the heat and allow to cool slighly.
3. Meanwhile, break the cauliflower into florets and steam or boil for 10 minutes or until tender, then roughly mash.
4. Add the Ginger Chilli, yogurt and 200ml of water to the spinach and return to the heat, stirring until  it begins to boil. Simmer for a few minutes, adding the sweet potatoes.
5. Heat a non-stick pan or griddle pan and cook the halloumi until golden.
6. Serve the cauliflower rice, top with the sweet potatoe and spinach, and finally add the halloumi