This Moroccan Crumble leans on ras el hanout to do the heavy lifting. We stir-fry the Halloumi for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the ras el hanout 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 harissa and the rest of the ras el hanout flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes 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.
Moroccan
Members
Our tested Stir-Fried Black Bean Grain Bowl: aromatic, generous, and balanced with preserved...
Moroccan A golden take on Salmon Toast, built on ras el hanout and finished the way we like it. Ready in...
Moroccan A fragrant take on Lamb Flatbread, built on honey and apricot and finished the way we like it....
Moroccan Our tested Grilled Prawn Slaw: aromatic, generous, and balanced with honey and apricot. Serves...