Margo Flanagan: Halloumi Saagwala

Margo Flanagan of ‘Two Raw Sisters’ serves up a delicious recipe for Halloumi Saagwala. 

Serves: 2  

Time: 20 minutes  

 

Ingredients 

Saagwala  

• 1 brown onion, diced  
• 1 tomato, diced - large  
• ⅓ cup coconut cream  
• 4 cloves of garlic  
• 1 tbsp ginger, freshly grated  
• 1 tsp garam masala  
• ½ tsp chilli flakes  
• ¼ tsp cinnamon  
• 1 tsp sea salt  
• 5 cups greens (spinach, rocket, herbs, kale, silverbeet)  

  

Fried Halloumi  

• 100g halloumi, cut into cubes  
• 2 tbsp cooking oil  

  

To Serve  

• 1 cup brown rice, cooked  
• 2 tbsp chilli oil  
• 2 tbsp peanuts, toasted and chopped  
• 1/4  cup coriander, chopped  

  

Method

1. Add all of the saagwala ingredients, except the greens, to a pan and simmer for 8 minutes. Add the greens to the pan in the last 2 minutes. Mix until wilted.  
2. Add the saagwala to the blender and blend until smooth and vibrant green.   
3. Clean the pan and cook the halloumi. Heat the cooking oil in the pan until hot, add the halloumi cubes and cook until golden on each side.   
4. Pour the saagwala sauce back into the pan with the halloumi and mix. Heat until you reach your desired temperature.   
5. Spoon cooked rice into a bowl followed by the saagwala, chilli oil, peanuts and herbs. Enjoy   
6. Any leftovers will keep in an airtight container in the fridge for up to 3 days. Alternatively, you can freeze the saagwala sauce without the halloumi for up to 3 months. 

 

Simple Swaps / Additions   

• Halloumi for chickpeas, paneer or chicken.  
• Brown onion for red onion.  
• Garam masala for ground cumin.  
• Chilli flakes for fresh red chilli.   

 

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Episode Transcript

Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack team podcast
from News Talks That Be.

Speaker 2 (00:12):
Margo Flanagan, who was, of course one of the two
Raw Sisters, is here with us today.

Speaker 1 (00:17):
Killeder, Killed a Jack.

Speaker 3 (00:19):
How's it going very well?

Speaker 2 (00:21):
Thank you great to have you with us. And I'm
so delighted that you are making one of my favorite recipes. Honestly,
this is this is a Jack tam go to. It's
just I reckon. Sarguala is so delicious and like very
very easy, and it kind of makes you look like
a better cook than you are. It's one of those
kind of dishes, you know. So for anyone who doesn't

(00:43):
know what a saguala is, do we just want to?
Should we start there? I think it might be helpful
just to explain what what a sarguala is.

Speaker 3 (00:49):
Well, I don't know. I meanala is it's almost like
a green curry sauce, but it uses heaps of greens.
So it's really good if you have a vegy garden,
or if you love a good Indian takeout, this is
a really good alternative to make yourself that of nutrient
dense ingredients. And as you said, it's too easy.

Speaker 2 (01:09):
It's like that's that's it's like a delicious Indian curry
that's actually healthy. Yeah, yeah, I know there's a bit
of there's a bit of coconut grooen in there. I'm
going we can get to it in a minute, but
that but like you, honestly, I have like a garden's
worth of spinach in mind, and I just feel I
feel like Popeye afterwards, you know. Yeah, so yeah, okay,
So so run us through the recipe. You've you've decided

(01:29):
to make a halloumi saguala this morning, and I suppose
you know, you could always trade in the hallumi for
different proteins. You could have chicken in there if you wanted.
I actually make mine with panier a lot of a
lot of the time.

Speaker 3 (01:39):
Yes, that's what I was going to say. You can
you can swap the hallumi out with chickpeas, panier, chicken tofu,
whatever your diet trees require. But I was in Sri
Lanka last year and I did a cooking class and
learned all about the spices, which is why this all,
this recipe was inspired by my travels over there, and
if anything, I realized how simple it is to make

(02:02):
a curry. I think we always think, oh, I can
never make make it curry as good as takeout, and
we kind of have that joke in my household. Whenever
you make a curry, it's like, oh, yeah, that's a
that's a white person curry, you.

Speaker 2 (02:14):
Know, yeah, yeah, yeah, Well this is fantastic, So run
us through the recent cool.

Speaker 3 (02:20):
So super easy. All you need is dice one brown onion.
If you don't have brown onion, you could use red
onion or a leak, and then again with a big tomato,
so one tomato. And then we've got a little bit
of coconut cream in there, so a sort of a cup.
You could use coconut milk if you wanted to, or
just milk if that's all you head at home. We've

(02:41):
got four cloves of garlic, a good tablespoon of freshly
grated ginger, a teaspoon of garam masala. So gara masala
is a mix of human, coriander, peppercorns, cinnamon. So if
you don't have garamasala at home, no worries. You can
just use curry powder, or you can use a bit
of human and a bit of coriander. That'll be totally fine.

(03:05):
And then we've got chili flakes, or you can use
a fresh chili again, depending on how spicy you want it,
a bit of cinnamon and sea salt, so you just
want to sautee the onion off and everything off that
I just mentioned, and then we're going to add five
cups of greens, right, so that's a lot, but as

(03:26):
we all know, when you wilt down greens, it turns
into nothing, so rarely chuck all the greens in there.
You can use spinach, rocket, herbs, kale, silver beat again,
whatever you have in the garden or in the fridge
that needs using, whatever's cheap, and then you just wilt
that down for about five minutes and blend it all
up in the blender or a stick blender, and that's

(03:46):
your delicious Sarguala curry backs. So it's as easy as that.
And as we said earlier, I've put this with fried hallumi,
so I just fry the halloomi separately in a pan.
Or you can use chicken, panier, chickpeas, whatever your half
desire is and then add that into the sauce and
just heat it up tool you've got your desired temperature.

(04:08):
And I like to serve mine with brown rice you
could use white rice. I like to do chili oil,
peanuts and a bit of coriander. So it does actually
take about fifteen minutes. Yeah, and I have had the
comment so this recipe is on our two or sisters
app and a lot of women have said to me
that my husband said, this is the best meal like

(04:31):
you ever made.

Speaker 2 (04:31):
Ah, so there you go, very good. Yeah, oh that's fantastic,
thank you. I yeah, it is so easy, I reckon,
like I even do it sometimes with a little bit
of kumita or something like that, like have a little
bit of kumita and some panier. And then my other
thing is that I sometimes dice some like roast almonds
really finely and then sprinkle that over the top. Looks

(04:53):
kind of fancy, or like get some you know, sliverd almonds.
Get some of those and just chuck them over the top,
you know. Just it's all about the presentation, Margot. Don't
you worry about that.

Speaker 3 (05:01):
It's aol about what you've got. Do you roast your
komita before you put it in? Or do you?

Speaker 1 (05:06):
Yeah?

Speaker 3 (05:07):
Or you no?

Speaker 2 (05:08):
I do sometimes or sometimes I just dice it and
then cook it really low and slow for ages. Ye
that sense to work pretty well as well. Yeah, hey,
thank you so much. There is Margo Flanagan, one of
the Two Raw Sisters. We'll make sure that missappears up
on the News News Talks ZB website, and of course
you can find them by downloading the Two Raw Sisters app.

Speaker 1 (05:27):
For more from Saturday Morning with Jack Tame, listen live
to News Talk ZB from nine am Saturday, or follow
the podcast on iHeartRadio.