Greek
Members
Greek
Greek Sweet Potato Fritters
Our tested Charred Sweet Potato Fritters: rustic, generous, and balanced with lemon and...
Greek · Dessert
Roasted Halloumi with olive and caper
Our tested Roasted Halloumi Cake: sun-drenched, generous, and balanced with olive and caper. Serves 8 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper 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 olive and caper flavours, letting them cook out for a minute until fragrant.
Add the red onion 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.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek
Members
Greek
Greek
Slow-Cooked Squash Slaw
The kind of Greek plate you make on repeat. lemon and oregano, a proper slow-cook, and a finish...
Greek
Greek
Stir-Fried Mushroom Cake
A island take on Mushroom Cake, built on garlic and yoghurt and finished the way we like it....
Greek
Greek
Chicken Thigh Bowl in honey and walnut
Weeknight-friendly Chicken Thigh Bowl with the honey and walnut we come back to again and...