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

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

• 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.