Greek
Greek
Aubergine Salad in honey and walnut
A island take on Aubergine Salad, built on honey and walnut and finished the way we like it....
Greek · Side
Roasted Paneer with olive and caper
This Greek Pilaf leans on olive and caper to do the heavy lifting. We roast the Paneer 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 olive and caper elements, and pat the paneer 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 paneer and roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the feta and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the green beans 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.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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