This recipe for Peppers with Halloumi, Chilli and Pine Nuts comes from the "Quick Fix" section of Olive Magazine (July 2007), courtesy of the ongoing "great magazine purge" project. I happened upon some 1/2 price halloumi (getting close to the expiration date) in my local speciality store and bought a couple of packages and this seemed like a great way to use it. With a couple of smallish red bell peppers from the farmers market and parsley from my herb pots, it was easy to put together. Although listed as a side dish, I served it as a main dish on top of a lentil-rice pilaf box mix that has been in the pantry for ages and needed to be used.
Peppers with Halloumi, Chilli and Pine Nuts
Janine Ratcliffe, Olive Magazine, July 2007
(Serves 6 as a side dish)
2 red peppers, halved
1 yellow pepper, halved
halloumi, 250 g block, sliced into 6
1 lemon, juiced
1 clove garlic, crushed
1 red chilli, finely chopped
2 Tbsp pine nuts, toasted
1 small bunch parsley, chopped
3 Tbsp olive oil, plus extra for drizzling
Heat the oven to 200 C (about 400 F). 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.
Whisk the dressing ingredients together. Serve the peppers with the dressing drizzled over.
Notes/Results: A satisfying mix of the sweet bell peppers, the salty, slightly chewy halloumi, the kick of the chilli peppers, and the slight crunch of the nuts. It goes together easily and tastes great. With the lentil-rice pilaf and a simple green salad it made a satisfying meat-free meal. I will make this again.
How's your week going?