Greek
Greek
Feta and dill Tofu Salad
A sun-drenched take on Tofu Salad, built on feta and dill and finished the way we like it....
Greek · Side
Greek Beef Pilaf
A charcoal-grilled take on Beef Pilaf, built on lemon and oregano and finished the way we like it. Ready in about 30 min and easily enough for 6 people.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the beef 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.
Turn up the heat and add the beef. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the feta and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the carrots 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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