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Greek Halloumi Broth
A sun-drenched take on Halloumi Broth, built on feta and dill and finished the way we like it....
Greek · Soup
Herby Paneer Bisque with garlic and yoghurt
Our tested Charred Paneer Bisque: herby, generous, and balanced with garlic and yoghurt. Serves 6 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt elements, and pat the paneer 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 paneer and char until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the red wine vinegar and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the kale 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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