Greek
Greek
Greek Chickpea Gratin
This Greek Gratin leans on honey and walnut to do the heavy lifting. We crisp the Chickpea for...
Greek · Soup
Greek Halloumi Broth
Our tested Braised Halloumi Broth: herby, generous, and balanced with lemon and oregano. Serves 4 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano 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 braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the feta and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the asparagus 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 chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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