Spinach with Tomato and Halloumi
Slice the tomatoes and sauté them in a dash of olive oil, then cover. After 3 minutes, sprinkle 2 tablespoons of ras el hanout over the tomatoes and season with salt and pepper. Add the spinach and a splash of olive oil, then cover the pan once more.
Sauté the vegetables for another 3 minutes.
Dice the halloumi into cubes and cook them with the vegetables for another 2 minutes.
Serve in bowls.
Organic spinach has thicker leaves and contains less water, making it much tastier.
Regular spinach gives off too much moisture and will turn your dish into more of a soup.
- 10½ oz. (300 g) organic spinach (see tip)
- 3 plum tomatoes
- 1 package halloumi cheese
From the pantry
- 2 tbsp ras el hanout