Halloumi Wrapped In Red Pepper With Lemon Chili Recipes

Steps:

• Mix the chopped chilli and olive oil in a small bowl or cup and leave the flavours to deepen while you cook the cheese.
• Put the slices in a non-stick frying pan for this, without any oil, and just give the cheese slices about 2 minutes a side until they're golden-brown in parts.
• When all the slices of halloumi are cooked, transfer them to a couple of small plates. Give the chilli oil a stir, spoon it over the cheese, then give a spritz of lemon.

Steps:

• Cut the bell peppers in half lengthwise and remove the cores and seeds. Rub the skins of the bell peppers with 1 tbsp olive oil and arrange the peppers skin side down on a greased baking sheet.
• In this order, scatter half the garlic into the bell peppers, add the cheese, mint leaves, lemon zest, remaining garlic, thyme, pine nuts, and pepper. Drizzle the remaining oil and the lemon juice over the peppers.
• Roast the peppers in a preheated oven at 400 degrees Fahrenheit for 30 minutes, until tender and beginning to char around the edges.
• Serve warm.

Steps:

• Grill or roast the red peppers whole until they begin to soften (if you like them skinned, keep going until you can skin them). You need them soft enough to wrap the cheese but not too soft or you won't be able to cook them again.
• Open out each red pepper by making a cut down one side and trim the tops and bottoms off so you end up with a strip.
• Put a slice of halloumi in the center of each strip.
• Sprinkle over some lemon zest and juice, divide the chilli, oregano and olive between them, then roll the red pepper around the halloumi. It doesn't matter if the cheese sticks out at each end.
• Tie the rolls with some kitchen string that you have soaked in water (or secure with a cocktail stick) and press down with the palm of your hand so they flatten slightly.
• Heat the barbecue.
• Barbecue the red peppers on both sides for 5 minutes or until they are starting to char and the cheese is softening and browning at the ends (keep an eye on the string as it could burn off).

Steps:

• Broil or roast the red peppers whole until they begin to soften (if you like them skinned, keep going until you can skin them). You need them soft enough to wrap the cheese but not too soft or you won't be able to cook them again.
• Open out each red pepper by making a cut down one side, remove the seeds and trim the tops and bottoms off so you end up with a strip. Put a slice of halloumi in the center of each strip. Sprinkle over some lemon zest and juice, divide the chili, oregano and olives between them, then roll the red pepper around the halloumi. It doesn't matter if the cheese sticks out at each end. Tie the rolls with some kitchen string that you have soaked in water (or secure with a toothpick) and press down with the palm of your hand so they flatten slightly.
• Heat the barbecue. Barbecue the red peppers on both sides for 5 minutes or until they are starting to char and the cheese is softening and browning at the ends (keep an eye on the string as it could burn off).