Weeknight-friendly Halloumi Cake with the caramel and pepper we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the caramel and pepper 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 crisp until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the rice noodles and the rest of the caramel and pepper flavours, letting them cook out for a minute until fragrant.
Add the green beans 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.
Vietnamese
Members
Our tested Smoked Mushroom Bowl: bright, generous, and balanced with herb and peanut. Serves 6...
Vietnamese
Members
This Vietnamese Ramen leans on lemongrass and chilli to do the heavy lifting. We smoke the...
Vietnamese
Members
Weeknight-friendly Cod Traybake with the fish sauce and lime we come back to again and again....
Vietnamese Weeknight-friendly Beef Bowl with the herb and peanut we come back to again and again. Big...