Halloumi cheese originates from Cyprus, it is white, it is quite stiff, and strangely makes your teeth grind. I love it! It is made of goat and ewe milk. I like to have it sliced and grilled, often with grilled vegetables, salad, olives, citrus fruits, honey, seeds, fresh aromatic herbs and olive oil. I owe this recipe to my friend Karin. Thank you, Karin!
RED PEPPERS WITH GENUINE HALLOUMI AND CHOPPED CHERRY TOMATOES TOPPING
22 January 2024
: 4
: 15 min
: 20 min
: 35 min
: Easy
Ingredients
- 4 long red peppers Sweet Palermo
- 1 halloumi pack (goat and ewe)
- 1 large TBS raisins
- 2 large TBS pine nuts
- 2 white onions
- 20 cherry tomatoes
- 1 bunch of basil leaves
- Olive oil
- Salt freshly ground pepper
Directions
- Step 1 Pre-heat the oven to 180°. Cut the cherry tomatoes in 4 and marinate in olive oil with chopped basil leaves, and salt and pepper. Thinly slice the onions. Rinse the red peppers and place in the oven for about 10 minutes to slightly soften. Let them cool off, then peel, remove the seeds, and set aside. While the peppers were being cooked in the oven, you will have fried the sliced onions and the halloumi cut in small chunks with a dash of olive oil, salt and pepper. Set this preparation aside. Use the same frying pan to roast the pine nuts on high heat.
- Step 2 Set your 4 plates by placing the warm red peppers at the centre of each one of them, sprinkle the onions and the halloumi chunks still hot, add the drained chopped tomatoes, the pine nuts and the raisins. It’s ready!
Good to know!
