Savoury Dutch Baby with Fried Halloumi and Greek Yoghurt

Ingredients

• 4 eggs
• 180 g milk
• 90 g plain flour
• 40 g butter
• 1 g fresh parsley (Finely chopped)
• 2 garlic (One clove is minced for the cheese-and-herb topping; the other is grated into the yoghurt.)
• 250 g halloumi (Finely chop 40 g for the topping; slice the remainder for frying or grilling.)
• 1 baby gem lettuce (Use the leaves)
• 1 red onion (Thinly sliced)
• 50 g Greek yoghurt (Additional yoghurt is mentioned for serving in the transcript but not quantified.)
• 30 g olives (Halved)
• 2 tsp za’atar
• 1 lemon (Use juice for the salad; lemon zest is mentioned for the yoghurt in the transcript.)
• 1 tbsp olive oil (For dressing the salad; the description calls for a small splash.)
• black pepper (To taste)
• salt (To taste; a pinch is specified for the cheese-and-herb topping)
• cherry tomatoes (Halved; mentioned in the description's salad instructions and transcript, but not in the ingredient list)
• cucumber (Thinly sliced; mentioned in the transcript but not in the ingredient list)

Steps

1. 1

   Preheat the oven to 230°C.

2. 2

   Add the eggs, plain flour, milk and salt to a stick-blender jug. Blend until the batter is smooth and aerated.

3. 3

   Leave the batter to stand while the oven comes up to temperature, allowing it to approach room temperature for a better rise.

4. 4

   Ten minutes before cooking, place an oven-safe pan in the oven to heat.

5. 5

   Finely chop the parsley, mince one garlic clove and finely chop 40 g of the halloumi. Combine them in a bowl with a pinch of salt.

6. 6

   Remove the hot pan from the oven and add the butter. Let it bubble and melt completely.

7. 7

   Pour the batter into the pan.

8. 8

   Scatter the cheese-and-herb mixture over the batter.

9. 9

   Return the pan to the oven and bake for 15 minutes without opening the oven door.

10. 10

    Slice the remaining halloumi. Pan-fry it until golden brown on both sides, or grill it until golden.

11. 11

    Grate the remaining garlic clove into the Greek yoghurt. Season with salt and pepper, then mix. The transcript also mentions adding lemon zest to the yoghurt.

12. 12

    Separate the lettuce leaves and place them in a bowl. Dress with a small splash of olive oil, lemon juice and za’atar.

13. 13

    Thinly slice the red onion, halve the cherry tomatoes and olives, and add them to the salad. The transcript also mentions thinly sliced cucumber.

14. 14

    When the Dutch baby is baked, spoon Greek yoghurt over its base, add the salad and top with the fried or grilled halloumi. The transcript mentions adding a little more yoghurt and additional salt and pepper if desired.

Notes

The description lists 40 g butter with an equivalent of 6 tbsp, and 250 g halloumi with an equivalent of 3.5 oz; these equivalents do not appear to match standard conversions. The description's salad step mentions baby tomatoes, while the transcript also mentions cucumber; neither is quantified in the ingredient list. The transcript additionally mentions lemon zest in the yoghurt and extra yoghurt and seasoning for serving. No separate pan-frying oil amount is given.

Nutrition per serving

• main
• vegetarian
• oven-baked
• pan-fried
• Greek-inspired
• savory
• halloumi