Ingredients List

• 1 c (250 ml) St-Hubert Vegetable or Chicken (Original or 25% Less Salt) Broth
• 2 tbsp (30 ml) St-Hubert Indian Seasoning
• 1 tbsp (15 ml) olive oil
  
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 tbsp (15 ml) freshly chopped ginger
• 2 zucchini, cut into 1/2" (1.25 cm) semi-circles
• 1 red pepper, chopped
• 1 container 8 oz (227 g) mushrooms, quartered
• 3 c (750 ml) baby potatoes, halved or quartered
• 3/4 lb (350 g) halloumi, 1" (1.25 cm) slices
• 1/3 c (80 ml) plain Greek yoghurt
• 1/4 c (60 ml) freshly chopped cilantro
• 1 lime, quartered

Preparation Instructions

1. In a large deep pan or dish on medium high, heat olive oil and sauté onion with garlic and ginger for 2 minutes.
2. Add the vegetable and sauté for 5 minutes.
3. Pour the broth into the pan and add the seasoning. Bring to a boil, cover and simmer for 10 minutes.
4. Meanwhile, in a non-stick pan on medium-high heat, brown the cheese for 2-3 minutes on each side. Sprinkle with additional Indian seasoning if desired.
5. Remove the pan from the heat and add the yoghurt and cilantro. Stir and correct seasoning.
6. Serve the sautéed vegetables topped with seared cheese and add a wedge of lime to squeeze over the dish. Serve with basmati rice.