Greek
Greek
Greek Mushroom Salad
This Greek Salad leans on olive and caper to do the heavy lifting. We grill the Mushroom for...
Greek · Dessert
Garlic and yoghurt Halloumi Crumble
A sun-drenched take on Halloumi Crumble, built on garlic and yoghurt and finished the way we like it. Ready in about 1 hr 25 min and easily enough for 2 people.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt 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 slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the kalamata olives and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cover and cook gently 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.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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