August 2013
A light supper or lunch ideal with a crisp salad and a nice glass of wine. Serves 2
Ingredients
3 peppers in a variety of colours
A sprig of rosemary, chopped finely
2 cloves of garlic, finely chopped
salt and pepper
150g halloumi cheese, sliced thickly
2 slices of good quality bread
For the tomato dressing
two large tomatoes, finely diced.
a small bunch of parsley, finely chopped
2 tablespoons of olive oil
1 tablespoon of balsamic vinegar
salt and pepper
Fresh leaves to garnish (I used radish tops but rocket or lettuce would be great too)
Method
- Cut the peppers into eighths and place on a baking tray, sprinkle over the rosemary and garlic and season with salt and pepper. Drizzle with oil and bake in a 180 degree oven for 1 hour.
- Meanwhile, mix together the ingredients for the tomato dressing and set aside.
- When the peppers are tender, turn off the oven and leave them there to stay warm.
- In a griddle pan, fry the halloumi until golden brown and toast the bread.
- To assemble, place the toasted bread in the centre of the plate and lay over your soft peppers. Place the halloumi on top and garnish with your leaves. Drizzle over the tomato dressing and enjoy.
