The kind of Mediterranean plate you make on repeat. feta and mint, a proper sear, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the feta and mint 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 sear until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the capers and the rest of the feta and mint flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn 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.
Mediterranean
Members
This Mediterranean Hash leans on olive and tomato to do the heavy lifting. We smoke the Chicken...
Mediterranean A garden take on Chickpea Bites, built on feta and mint and finished the way we like it. Ready...
Mediterranean This Mediterranean Gratin leans on lemon and herb to do the heavy lifting. We smoke the Turkey...
Mediterranean A garden take on Squash Mash, built on garlic and chilli and finished the way we like it. Ready...