Roasted Red Peppers With Halloumi Food

ROASTED RED PEPPER AND HALLOUMI WRAP

Steps:

• Heat a pan to medium high heat then cut the cheese into thick slices.
• Brush both sides with a bit of olive oil, and grill in the pan for about 3 - 4 minutes per side. Set aside
• Lay one wrap down and spread 1 tablespoon of pesto in the half closest to you
• Stack a leaf of lettuce and 3 of the piquillo pepper halves atop the pesto
• Top with 1 tablespoon of hummus and 1 table spoon of tzatziki
• A about 1/4 of the halloumi
• Fold the two side edges of the wrap in towards the middle until the almost touch
• Tightly roll the wrap from one end
• Repeat with remaining three wraps

MERGUEZ WITH HALLOUMI AND FLAME-ROASTED PEPPERS

Steps:

• Preheat the oven to 425 degrees F.
• Place the sausages into a low-sided roasting pan (this makes the cooking time quicker).
• Slice the halloumi into 1/4-inch slices and then lay them on and around the sausages in the pan.
• Take the peppers out of the jar and also strew them around the sausages and cheese, cutting them into smaller slices and pieces as you go, then drizzle over the oil. Cook for 15 to 20 minutes, by which time the sausages should have browned and the cheese colored in places.

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

ROASTED PEPPER & HALLOUMI WRAPS

Steps:

• Sprinkle both sides of the halloumi with the oregano. Heat the oil in a non stick frying pan, then briefly fry the halloumi on both sides until golden. Meanwhile, heat the flat breads over a naked gas flame for a few seconds on each side to warm them. (Alternatively you can do this in a large frying pan.)
• Halve the peppers (removing any stray seeds) and thickly slice, then add to the pan with the aubergine and olives. Heat through, squeeze over two of the lemon wedges and season well. To serve, divide the mixture and the parsley sprigs between the wraps, and top each with a lemon wedge for squeezing over.

HALLOUMI STUFFED PEPPERS

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. Cut the peppers in half through the stalks and scoop out the seeds. Put the peppers in one layer on a baking sheet. Drain the mushrooms, reserving the oil from the jar - drizzle one tablespoon of the oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.
• Tip the couscous into a bowl and pour in the hot stock. Leave for 5 minutes to soak, then fluff up with a fork and stir in the mushrooms, halloumi and parsley. Season with salt and pepper and spoon into the pepper halves. Return to the oven for 15 minutes, until the cheese is golden. Serve the peppers warm with a mixed salad and garlic bread.

ROASTED RED PEPPERS WITH HALLOUMI

Steps:

• Cut the bell peppers in half lengthwise and remove the cores and seeds. Rub the skins of the bell peppers with 1 tbsp olive oil and arrange the peppers skin side down on a greased baking sheet.
• In this order, scatter half the garlic into the bell peppers, add the cheese, mint leaves, lemon zest, remaining garlic, thyme, pine nuts, and pepper. Drizzle the remaining oil and the lemon juice over the peppers.
• Roast the peppers in a preheated oven at 400 degrees Fahrenheit for 30 minutes, until tender and beginning to char around the edges.
• Serve warm.

ROASTED RED PEPPER & HALLOUMI PARCELS

Steps:

• Slice the halloumi cheese into four thick slices.
• Lay four of the pepper quarters onto a chopping board or any other clean surface, with the (what used to be the )skin side down, spread with the tapenade.
• Place a slice of halloumi on top and sprinkle with basil, salt and pepper.
• Place the other pepper quarters on top and press down lightly.
• Brush with a little olive oil and fry in a griddle pan or place on your bbq until the peppers begin to char and the cheese starts to soften. It should take about 5 minutes on each side.

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.

HALLOUMI WRAPPED IN RED PEPPER WITH LEMON & CHILI

Steps:

• Broil or roast the red peppers whole until they begin to soften (if you like them skinned, keep going until you can skin them). You need them soft enough to wrap the cheese but not too soft or you won't be able to cook them again.
• Open out each red pepper by making a cut down one side, remove the seeds and trim the tops and bottoms off so you end up with a strip. Put a slice of halloumi in the center of each strip. Sprinkle over some lemon zest and juice, divide the chili, oregano and olives between them, then roll the red pepper around the halloumi. It doesn't matter if the cheese sticks out at each end. Tie the rolls with some kitchen string that you have soaked in water (or secure with a toothpick) and press down with the palm of your hand so they flatten slightly.
• Heat the barbecue. Barbecue the red peppers on both sides for 5 minutes or until they are starting to char and the cheese is softening and browning at the ends (keep an eye on the string as it could burn off).