Greek
Greek
Slow-Cooked Halloumi with feta and dill
The kind of Greek plate you make on repeat. feta and dill, a proper slow-cook, and a finish of...
Greek · Soup
Greek Halloumi Broth
Our tested Braised Halloumi Broth: herby, generous, and balanced with lemon and oregano. Serves 4 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the halloumi dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the halloumi and braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the feta and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek 
Greek
Members
Greek
Smoked Cauliflower Pilaf
Weeknight-friendly Cauliflower Pilaf with the lemon and oregano we come back to again and...
Greek
Members
Greek
Pan-Seared Cauliflower with garlic and yoghurt
The kind of Greek plate you make on repeat. garlic and yoghurt, a proper sear, and a finish of...
Greek
Members
Greek
Herby Prawn Ramen with lemon and oregano
Weeknight-friendly Prawn Ramen with the lemon and oregano we come back to again and again. Big...