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Greek
Olive and caper Aubergine Broth
This Greek Broth leans on olive and caper to do the heavy lifting. We stir-fry the Aubergine...
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Roasted Halloumi with lemon and oregano
Our tested Roasted Halloumi Medley: island, generous, and balanced with lemon and oregano. Serves 2 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 roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the red wine vinegar and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the spinach 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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