Greek
Greek
Stir-Fried Tofu Bites
A rustic take on Tofu Bites, built on garlic and yoghurt and finished the way we like it. Ready...
Greek · Breakfast
Charcoal-grilled Squash Scramble with olive and caper
Weeknight-friendly Squash Scramble 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 squash 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 butternut squash and grill 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.
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