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Use spinach leaves.
Use Halloumi cheese.
Prepare cherry tomatoes.
Prepare small chili.
You need to prepare grated ginger.
You need flour.
You need to prepare cumin.
Provide coriander powder.
Provide turmeric.
You need cream.
You need Salt.
Prepare Oil.

About a month ago, I had my first taste of halloumi — a Greek cheese made of goat and sheep's milk — what an experience. Halloumi is a wonderful and flavorful addition to many salads. I've paired the salty cheese with juicy pears and a light maple vinaigrette in this salad. This is based on the classic British-Indian staple of saag paneer, though with a little more emphasis on lightness and freshness.

Wash spinach leaves. Place them into a pot. Add 2-3 tbs water and let it to cook for 5 minutes..
Drain and rinse it under tap water. Set it aside..
Cut tomatoes in half. Cut Halloumi cheese into small squares also chop red chili and take out it's seeds(otherwise your meal would be very hoooot)..
Place cooked spinach, grated ginger and red chili in a blender or food processor. Puree spinach..
Pour oil in the pot, and add all spices. Stir it..
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And then add tomatoes and saute for 3 minutes..
Mix 3tbs cold water with the flour. Add spinach puree, flour mixture, cream and pieces of cheese to the pot..
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Stir all ingredients. let it to cook for 10 minutes more over low heat..
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Serve it with flat breads (Tafun, Lavash or pita bread)..
Enjoy..
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Ingredients.

This home version uses halloumi instead of paneer - I find the saltiness of halloumi brings out so much more character in the spices. An easy and fried hearty halloumi salad with quinoa, spinach, and a hemp-herb dressing. Perfect for lunch or a light dinner. This halloumi salad is a balance for me. It's loaded with good ingredients and balanced with one of my favorite treats: halloumi.

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