Greek
Greek
Feta and dill Tofu Salad
A sun-drenched take on Tofu Salad, built on feta and dill and finished the way we like it....
Greek · Salad
Sun-drenched Prawn Grain Bowl with garlic and yoghurt
The kind of Greek plate you make on repeat. garlic and yoghurt, a proper bake, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt elements, and pat the prawn 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.
Turn up the heat and add the prawn. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the kalamata olives and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently 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 mint and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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