I’ve been seeing a lot of halloumi and roasted red peppers lately – in toasties at Prêt, in wraps, inside one another (think halloumi stuffed peppers), and as halloumi is one of my food crushes of the moment, I decided to give it a whirl.
I kept it simple and baked them before tossing them with a fresh salad, with a little lemon and thyme as a personal twist.
A great option as a starter – you’d have to serve it with something more consistent to have it as a main – and definitely tasting of summer!
How do you eat your halloumi?
1/2 block of halloumi, thinly sliced
1 red pepper, roasted and skin peeled off
1/2 lemon, sliced
A few sprigs of thyme
1/2 clove of garlic, crushed and chopped
1/2 tbsp olive oil
1/3 cucumber, thinly sliced
A few baby plum tomatoes, thinly sliced
1 sweet pepper, thinly sliced
A handful of salad leaves
1. Preheat oven to 200° C. In an oven-proof dish, place halloumi and roasted pepper slices.
2. Mix thyme, olive oil, lemon juice and garlic in a small bowl. Pour over the halloumi and red peppers. Place in the oven for 10 minutes, until cheese is soft and golden.
3. While the cheese cooks, plate salad leaves, cucumber, tomato and sweet pepper slices. When the cheese is done, place with red pepper on top of salad with some of the cooking juices.