Our tested Roasted Halloumi Cake: sun-drenched, generous, and balanced with olive and caper. Serves 8 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the olive and caper 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 olive and caper flavours, letting them cook out for a minute until fragrant.
Add the red onion 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.
Greek
Members
A island take on Black Bean Pancakes, built on feta and dill and finished the way we like it....
Greek Our tested Slow-Cooked Cauliflower Bisque: herby, generous, and balanced with feta and dill....
Greek Our tested Braised Mushroom Tart: charcoal-grilled, generous, and balanced with garlic and...
Greek The kind of Greek plate you make on repeat. garlic and yoghurt, a proper bake, and a finish of...