Spanish
Spanish
Saffron Tofu Slaw with piquillo pepper
Our tested Pan-Seared Tofu Slaw: saffron, generous, and balanced with piquillo pepper. Serves 4...
Spanish · Soup
Roasted Halloumi Bisque
This Spanish Bisque leans on sherry and almond to do the heavy lifting. We roast the Halloumi 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 sherry and almond 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 roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the sherry vinegar and the rest of the sherry and almond flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cook briskly 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 rosemary and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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