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 · Salad
Greek Mushroom Salad
This Greek Salad leans on olive and caper to do the heavy lifting. We grill the Mushroom for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper elements, and pat the mushroom 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 mixed mushrooms and grill until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the red wine vinegar and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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