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Spanish · Soup
Charred Halloumi with sherry and almond
Weeknight-friendly Halloumi Broth with the sherry and almond 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 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 char until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the saffron and the rest of the sherry and almond 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.
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