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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Put the peppers on a baking tray in a single layer. Season then drizzle with a little oil. Bake for 10-15 minutes until softened. Put a piece of halloumi inside each pepper and grill until the cheese is golden.
2. Whisk the dressing ingredients together. Serve the peppers with the dressing drizzled over.

294 kcalories, protein 10.6g, carbohydrate 9.2g, fat 24.1 g, saturated fat 8g, fibre 2.7g, salt 1.54 g

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• Pewtersfood

  02 November 2007

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• Kitty's Nims

  09 November 2007

  Kitty's Nims rated and commented on this recipe

  

  we had no parsley so I drizzeled homemade pesto instead of that and the oil, we enjoyed it as a side dish but it could have been a main course for a veggie meal

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• Pattie

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Ingredients

• 2 red peppers , halved
• 1 yellow pepper , halved
• oil
• 250g halloumi cheese block , sliced into 6

DRESSING

• 1 lemon , juiced
• 1 garlic clove, crushed
• 1 red chilli , finely chopped
• 2 tbsp pine nuts , toasted
• a small bunch parsley , chopped
• 3 tbsp olive oil , plus extra for drizzling

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Difficulty and servings

Serves 6 as a side dish

Preparation and cooking times

25 minutes

Ingredients

• 2 red peppers , halved
• 1 yellow pepper , halved
• oil
• 250g halloumi cheese block , sliced into 6

DRESSING

• 1 lemon , juiced
• 1 garlic clove, crushed
• 1 red chilli , finely chopped
• 2 tbsp pine nuts , toasted
• a small bunch parsley , chopped
• 3 tbsp olive oil , plus extra for drizzling

294 kcalories, protein 10.6g, carbohydrate 9.2g, fat 24.1 g, saturated fat 8g, fibre 2.7g, salt 1.54 g

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