Halloumi wrapped in red pepper with lemon & chilli

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olive magazine

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1. Grill 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.
2. Open out each red pepper by making a cut down one side 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 chilli, oregano and olive 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 cocktail stick) and press down with the palm of your hand so they flatten slightly.
3. 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).

If it rains...

Grill or griddle (char-grill) the red peppers on each side until charred and the halloumi begins to soften.

Per serving

206 kcalories, protein 11.6g, carbohydrate 10.3g, fat 13.4 g, saturated fat 7.5g, fibre 2.5g, salt 2.02 g

Latest comments and suggestions

• Alice

  03 March 2008

  Alice rated and commented on this recipe

  

  Easy peasy, visually stunning, and unbelievably tasty. I didn't bother with the string (too much of a faff) and it still worked fine. I found that putting them under the grill or baking them in the oven worked almost better than BBQ or char-grilling. (NB if you have an aga, the ONLY way to do them is to pop them into the very top of the roasting oven. If you griddle them on the hot plate the juice/sauce burns before the halloumi has even started thinking about going soft).

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• Julie Bahrain

  01 April 2008

  Julie Bahrain rated and commented on this recipe

  

  Have made these twice now. Don't think you really need the chilli as you have enough flavour with the herbs and lemon.

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• Moosepup

  05 May 2008

  Moosepup rated and commented on this recipe

  

  Pretty as a picture and absolutely delicious - very highly recommended.

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• Chocoholly!

  12 August 2008

  Chocoholly! rated and commented on this recipe

  

  Made these for a BBQ they went down very well! I varied the amount of chilli for different family members! :)

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• Kez

  16 September 2008

  Kez rated and commented on this recipe

  

  This is a real nice change. I grilled the halloumi first and then put it in the pepper as I like this cheese cooked quite well. Served it with cous cous. Lovely.

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• Janice

  05 October 2008

  Janice commented on this recipe

  Absolutely scrummy. Served it with the courgette salad and roast new potatoes with butter and lemon.

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• Angie

  11 October 2008

  Angie rated and commented on this recipe

  

  I made this spur of the moment using peppers from a jar, and sweet chilli dipping sauce ( I fancied some thing different for lunch and had to use what was at hand!) It worked fantasically. Really delicious and very easy.

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Ingredients

• 4 red peppers
• 200g block halloumi cheese , sliced into 4
• 1 red chilli , finely chopped
• oregano chopped to make 2 tsp or 1 tsp dried
• 4 black or green olives , cut into slivers
• 1 lemon , zest and juice

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian

Ingredients

• 4 red peppers
• 200g block halloumi cheese , sliced into 4
• 1 red chilli , finely chopped
• oregano chopped to make 2 tsp or 1 tsp dried
• 4 black or green olives , cut into slivers
• 1 lemon , zest and juice

Per serving

206 kcalories, protein 11.6g, carbohydrate 10.3g, fat 13.4 g, saturated fat 7.5g, fibre 2.5g, salt 2.02 g

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