Roasted Red Peppers With Halloumi Food

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.

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

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.

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.

ROAST RATATOUILLE AND HALLOUMI RECIPE

Steps:

• Preheat oven to 200°C/400°F/Gas 6. Place the halloumi in a bowl, drizzle with the lemon zest and juice and 1 tbsp of the oil. Season well with black pepper. Place the remaining ingredients, except tomatoes, in a roasting tin. Season and combine well. Roast for 30 mins until charred - add the tomatoes in the last 10 mins.
• Meanwhile, heat a griddle pan until almost smoking. Sear the halloumi for 2 mins each side. Spread veg over the rocket, top with the halloumi and remaining marinade.

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.