Halloumi and Red Peppers with basil caper dressing

Halloumi and Red Peppers with basil caper dressing

Halloumi and Red Peppers with basil caper dressing

Halloumi and Red Peppers with basil caper dressing

Halloumi and Red Peppers with basil caper dressing

This light and moreish dish is a perfect summer supper or served as a side alongside a few other dishes.


Portions: 2
Time:  25 mins
Level: Easy


Tools:

  • frying pan
  • chopping board
  • mixing bowl


Ingredients:


Salad:

  • 2 red peppers, deseeded and thinly sliced
  • 250g of halloumi, sliced.
  • Good glug of olive oil
Dressing:
  • 1 tbsp of capers chopped
  • Large handful of fresh basil leaves, finely chopped
  • Squeeze of lemon juice
  • ½ tsp of dijon mustard
  • 1 garlic clove, minced or finely chopped
  • 3 tbsp of olive oil

Method:

  1. Preheat the oven to 180C. Toss your red peppers with olive oil and roast in the oven on a baking tray for 20 minutes until softened.
  2. To make the dressing, add the capers, olive oil, garlic, mustard and basil leaves to a bowl and mix well to combine. Add in the lemon juice and a little more oil if necessary and set aside.
  3. Heat a non-stick frying pan over a medium heat and cook the halloumi slices for 1-2 minutes on each side until golden. (If you don’t have a non stick add in a little oil)
  4. Serve the halloumi with the roasted peppers, drizzle over the dressing and sprinkle on a few fresh basil leaves. 

Your Cart

0 Items

Subtotal £0.00

Shipping Calculated at next step