Greek
Greek
Steamed Halloumi with garlic and yoghurt
A sun-drenched take on Halloumi Side, built on garlic and yoghurt and finished the way we like...
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.
More from Greek
You might also cook
Greek 
Greek
Greek
Paneer Slaw in honey and walnut
Weeknight-friendly Paneer Slaw with the honey and walnut we come back to again and again. Big...
Greek
Greek
Herby Salmon Skewers with lemon and oregano
The kind of Greek plate you make on repeat. lemon and oregano, a proper char, and a finish of...
Greek
Members
Greek
Honey and walnut Halloumi Hash
A rustic take on Halloumi Hash, built on honey and walnut and finished the way we like it....