Grilled Halloumi Peppers With Greek Honey Dressing Food

GRILLED HALLOUMI PEPPERS WITH GREEK HONEY DRESSING

Steps:

• 1. Put the couscous into a bowl and add the hot vegetable stock. Leave it to soak and swell for about 10 minutes.
• 2. Meanwhile, melt the butter in a frying pan and gently fry the spring onions and courgette for 6-8 minutes until soft and golden. Add the cherry tomatoes and cook for 1 minute, then remove from the heat.
• 3. Fluff up the couscous with a fork and add the spring onion mixture. Season.
• 4. Preheat the grill. Arrange the pepper halves under the grill, cut sides down. Grill them for 4-5 minutes until just beginning to char slightly. Turn them over and fill them with the couscous mixture, then top them with slices of Halloumi cheese. Grill for another 4-5 minutes, until the cheese browns.
• 5. Meanwhile, make the dressing by mixing together the honey, olive oil, vinegar, mustard, thyme leaves and seasoning.
• 6. Serve the peppers with the salad leaves, spooning the dressing over them.
• Tips: Halloumi cheese must be cooked to bring out its flavour - it can be grilled, dry-fried in a non-stick frying pan or cooked in a char-grill pan.

GRILLED HALLOUMI WITH SPICY-SWEET PEPPERS

Steps:

• Preheat a grill to medium high. Combine the roasted peppers, Calabrian chiles, garlic, lemon juice and olive oil in a small bowl. Season with salt, stir and set aside.
• Oil the grill grates. Grill the halloumi until well marked and warmed through, 2 to 3 minutes per side. Remove to a platter. Spoon the red pepper mixture over the cheese and top with basil and mint. Serve with bread.