Roast peppers with halloumi.

There are a few ingredients I tend to rely on when I am trying to cut back my meat intake – something I am currently doing after many barbeques. Aubergines, feta cheese, chickpeas and halloumi cheese are among my top ingredients, not only do they taste great, they also seem more ‘meaty’ and substantial. Halloumi cheese is a white Cypriot cheese that has a firm texture and has a slightly salty taste. It differs to most cheese as it has a high melting point that makes it perfect for grilling, roasting or barbequing.

2 red peppers sliced in half lengthways
1 yellow pepper, sliced lengthways
300g of halloumi cheese, sliced into 6 slices
Juice of 1 lemon
1 clove of garlic
2 tablespoons of pine nuts
A handful of fresh basil, shredded
Olive oil

Heat the oven to 200ºc. Put the peppers on a baking tray. Season each pepper then drizzle with a little olive oil. Bake for 10-15 minutes until the peppers have softened. Put a slice of halloumi inside each pepper and grill until the cheese is golden. In a bowl, whisk the lemon juice, olive oil and garlic with a little salt and toast the pine nuts on a dry pan Place the peppers on a platter, pour over the dressing and sprinkle the pine nuts and shredded basil. Serve with tabbouleh or cous cous salad and some crusty bread.

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