members recipes

This is an easy, summer lunch to make. If you want a more substantial meal, serve with pittas or crusty bread. Sometimes I roast other vegetables as well such as red onions and courgettes. You don\'t have to use the plain flour, but I think that it makes the halloumi crispier.

Ingredients
Serves 2
I packet of Halloumi Light
6 red peppers
4tsp olive oil
1tsp red wine vinegar
Plain flour
Pepper

Method
Pre-heat the oven to 250C and cut your red peppers in half, spray them with olive oil and put in the oven, until their skins are blackened. It takes about 20 minutes.

Take out of the oven and put the peppers in a sandwich bag (carrier bag will do), close the bag and leave to cool.

In the meantime, slice up the halloumi into 1cm thick slices, then dip them into a bowl of flour, shaking off the excess.

Put a frying pan on over a medium heat and spray with olive oil. Add the halloumi slices, in batches if your frying pan can\'t take them all at once!

When peppers are cool, take the skin off with a sharp knife and slice up into slices. Arrange on a plate.

Check the halloumi and if they are brown and crispy on one side, turn them over.

Prepare dressing, mix together the olive oil and red wine vinegar and season.

When the halloumi is done, divide up between two and add to plates. Pour over dressing. Voila!