Weeknight-friendly Halloumi Tabbouleh with the za'atar we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the za'atar 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 za'atar and the rest of the za'atar flavours, letting them cook out for a minute until fragrant.
Add the leek 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 coriander and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
Members
Weeknight-friendly Squash Hash with the cumin and coriander we come back to again and again....
Middle Eastern Our tested Stir-Fried Chicken Thigh Medley: levantine, generous, and balanced with za'atar....
Middle Eastern A spiced take on Halloumi Pilaf, built on tahini and lemon and finished the way we like it....
Middle Eastern This Middle Eastern Chowder leans on pomegranate and mint to do the heavy lifting. We crisp the...