Türlü (roasted vegetable stew)
This vegan dish comes from Cyprus and can be eaten hot, warm or cold – it involves roasting veg with a colourful combination of herbs and sweet, warm spices
Halloumi and black olive cake
- Preparation and cooking time
- Total time
- Easy
- Serves 8 - 10
Skip to ingredients
- 3 tbsp olive oilplus 200ml and extra for the tin
- 1 small onionfinely chopped
- 3 eggs
- 250ml whole milk
- 400g self-raising flour
- 1 tsp baking powder
- 1½ tsp caster sugar
- 165g pitted black olives
- 200g halloumicut into 2½cm cubes, plus 25g, finely grated
- 4 tbsp corianderfinely chopped
- 4 tbsp dried mint
- 1 tsp sesame seeds
- 1 tsp nigella seeds
Nutrition: Per serving (10)
- kcal524
- fat36.8g
- saturates8.9g
- carbs34.4g
- sugars2.7g
- fibre2.3g
- protein12.8g
- salt2.2g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Line a 23cm springform cake tin with baking paper and brush with a little oil.
step 2
Put a large frying pan over a medium heat and add 3 tbsp of the olive oil. Once hot, add the onion and turn down the heat. Cook the onion for 12-15 minutes or until softened, then remove to a plate to cool.
step 3
In a bowl, whisk the eggs, then add the milk and 200ml of olive oil, and stir. Sift in half of the flour and all the baking powder, then add 1 tsp of salt and the sugar, and whisk together. Sift in the rest of the flour and whisk well. Use a spatula to fold in the onion, olives, halloumi cubes, coriander and mint until combined.
step 4
Pour the mixture into the tin, sprinkle over half of the sesame and nigella seeds, the grated halloumi and then the remaining seeds.
step 5
Bake on the bottom shelf for 40-50 minutes. After 40 minutes, insert a cocktail stick into the middle of the cake – if it comes out clean, it’s ready. If not, give it another few minutes in the oven.
step 6
Leave to cool slightly in the tin, then remove and cool fully on a wire rack for an hour before serving.
