Greek
Greek
Black Bean Stew in garlic and yoghurt
This Greek Stew leans on garlic and yoghurt to do the heavy lifting. We steam the Black Bean...
Greek · Side
Roasted Halloumi with lemon and oregano
Our tested Roasted Halloumi Medley: island, generous, and balanced with lemon and oregano. Serves 2 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano 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 red wine vinegar and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the spinach 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.
More from Greek
You might also cook
Greek 
Greek
Greek
Crispy Turkey with honey and walnut
Weeknight-friendly Turkey Broth with the honey and walnut we come back to again and again. Big...
Greek
Members
Greek
Grilled Prawn with honey and walnut
This Greek Galette leans on honey and walnut to do the heavy lifting. We grill the Prawn for...
Greek
Greek
Grilled Chickpea with garlic and yoghurt
The kind of Greek plate you make on repeat. garlic and yoghurt, a proper grill, and a finish of...