This Moroccan Crumble leans on preserved lemon and olive to do the heavy lifting. We crisp the Halloumi for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the preserved lemon and olive 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 crisp until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dried apricots and the rest of the preserved lemon and olive flavours, letting them cook out for a minute until fragrant.
Add the leek 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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