Greek
Greek
Slow-Cooked Beef Broth
Our tested Slow-Cooked Beef Broth: sun-drenched, generous, and balanced with feta and dill....
Greek · Breakfast
Greek Halloumi Toast
This Greek Toast leans on feta and dill to do the heavy lifting. We stir-fry the Halloumi for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the feta and dill 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 stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the red pepper 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.
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