Greek
Greek
Lentil Tabbouleh in honey and walnut
The kind of Greek plate you make on repeat. honey and walnut, a proper roast, and a finish of...
Greek · Dessert
Olive and caper Paneer Crumble
Weeknight-friendly Paneer Crumble with the olive and caper we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper 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 smoke until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the kalamata olives and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes 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.
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
Paneer Bisque in garlic and yoghurt
This Greek Bisque leans on garlic and yoghurt to do the heavy lifting. We braise the Paneer for...
Greek
Greek
Charred Mushroom Skillet
Weeknight-friendly Mushroom Skillet with the garlic and yoghurt we come back to again and...
Greek
Members
Greek
Grilled Tofu with garlic and yoghurt
This Greek Pilaf leans on garlic and yoghurt to do the heavy lifting. We grill the Tofu for...