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Greek Yogurt Halloumi

Ingredients

  • Heaping ½ cup whole milk Greek yogurt
  • 1 teaspoon fresh lemon juice, plus 4 lemon wedges for serving
  • ½ teaspoon ground cardamom
  • ½ teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • 2 tablespoons coconut oil
  • 8 ounces halloumi, cubed
  • 1 medium yellow onion, chopped
  • ½ cup water, as needed
  • 1 tablespoon whole cumin seeds
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon mild curry powder
  • 16 ounces fresh spinach
  • 3 cups cooked brown rice (page 22)
  • ½ cup chopped fresh cilantro
  • Sliced serrano pepper (optional)
  • Red pepper flakes (optional)
  • ½ cup fresh microgreens (optional)

Directions

  1. In a small bowl, mix together the yogurt, lemon juice, cardamom, ¼ teaspoon of the salt, and a few grinds of black pepper. Set aside.
  2. Heat a cast-iron skillet over medium heat, then add 1 tablespoon of the coconut oil and the paneer. Cook for 1 minute per side or until browned, reducing the heat if necessary.
  3. Transfer to a plate and sprinkle with a few pinches of salt.
  4. In a large, deep skillet, heat the remaining 1 tablespoon coconut oil over medium-low heat. Add the onion and the remaining ¼ teaspoon salt and cook for 12 minutes, or until the onion is well browned. Set the water nearby. If the pan becomes dry during the next few steps, add water, a few tablespoons at a time. Stir in the cumin seeds and cook for 1 minute. Reduce the heat and stir in the garlic, ginger, and curry powder. Add the spinach, stir, and cook until wilted, about 2 minutes, working in batches if necessary.
  5. Remove the pan from the heat, let cool slightly, and stir in the yogurt mixture until just warmed through (you don’t want to cook it too much or the yogurt will separate).
  6. Divide the rice among four bowls. Top each bowl with the spinach mixture, the paneer, and a squeeze of lemon juice. Serve with the cilantro, serrano pepper, red pepper flakes, and microgreens, if desired, and extra lemon wedges on the side.

Notes

  • use more halloumi next time
  • this recipe is 3 or 4 serving size - since it’s so flavorful and rich, it’s a lot to process for the body