Prepare the vegetables first. Peel and finely chop the onion and ginger, deseed and finely chop the chilli. Leave the frozen spinach and peas out to defrost. Dice the potatoes into 2cm pieces.
Heat a saucepan over medium/high heat and add the sesame oil. Once hot, add the cumin seeds and cook until fragrant, about 1 min. Then stir through the onion with a pinch of salt. Stir and cook for 5-8 mins until soft and translucent. Add the tomato puree, ginger and chillies. Stir for 2 mins before adding the sauce.
Bring the sauce to a simmer. Meanwhile cook the potatoes. Add the potatoes to a pan of cold salted water, bring to the boil and cook for 5-10 mins or until tender. Drain and set aside.
Add the thawed spinach and peas to the sauce to heat through for 2 mins, then add the potatoes with some salt and pepper.
Heat a frying pan with a drizzle of oil on high. Slice the halloumi and add to the pan. Cook for 2 mins or until golden and slightly charred on one side before flipping the halloumi. Once it is cooked on the other side drizzle over a little honey.
Serve the saag with the grilled halloumi and enjoy as a sided or add a poached egg for a full balanced meal.
