Roasted Red Pepper Halloumi Parcels Recipes

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ROASTED RED PEPPER & HALLOUMI PARCELS



Roasted Red Pepper & Halloumi Parcels image

This comes from a supermarket's food club magazine. I love halloumi and I love grilled food, so I'll have to try this. I posted it here for safekeeping and also because it fits so well into the ZWT 2006. It's easiest to remove the skin of the peppers by placing them under a grill or directly onto a gas burner until the skin is black nd bubles. The place in a plastic food bag and set aside for an 30 minutes to one hour. Now the skin should come off easily. Cooking time does not include the time it takes to skin the peppers.

Provided by -Sylvie-

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 large red bell peppers, seeds and skin removed, quartered
2 tablespoons olive oil
100 g halloumi cheese
4 tablespoons tapenade
2 tablespoons fresh basil, roughly chopped
salt, to taste
black pepper, freshly ground, to taste

Steps:

  • Slice the halloumi cheese into four thick slices.
  • Lay four of the pepper quarters onto a chopping board or any other clean surface, with the (what used to be the )skin side down, spread with the tapenade.
  • Place a slice of halloumi on top and sprinkle with basil, salt and pepper.
  • Place the other pepper quarters on top and press down lightly.
  • Brush with a little olive oil and fry in a griddle pan or place on your bbq until the peppers begin to char and the cheese starts to soften. It should take about 5 minutes on each side.

ROASTED RED PEPPERS WITH HALLOUMI



Roasted Red Peppers With Halloumi image

Make and share this Roasted Red Peppers With Halloumi recipe from Food.com.

Provided by PanNan

Categories     Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

6 small red bell peppers
2 tablespoons olive oil
3 garlic cloves, thinly sliced
9 ounces provolone cheese or 9 ounces feta cheese, sliced thinly
12 fresh mint leaves
1 lemon, juice and zest of
1 tablespoon fresh thyme, chopped
3 tablespoons pine nuts
pepper

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.

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