members recipes

Ingredients
1 red pepper, halved and deseeded
3 tablespoons olive oil, plus extra for brushing
1 courgette
sea salt and black pepper
6 slices of halloumi, about 1 cm thick
1 tablespoon balsamic vinegar
2 fresh basil leaves

Method
Preheat the oven to 180C/350F/gas 4. Place each pepper half cut side down on a baking tray and brush all over with olive oil. Roast in the oven for 20 minutes, until blackened. Remove, place in a bowl and cover with clingfilm. Leave for 10 minutes. After this time, scrape the blackened skin off the pepper and cut each half into 3 even pieces.

Cut the courgette in half lengthways, and then from each half cut 3 even slices, about half a centimetre thick. Heat a griddle pan over a medium-high heat and add 1 tablespoon of olive oil. Add the courgette and season with salt and black pepper. Griddle for about 2 minutes each side.

Remove the courgette and add the halloumi to the griddle pan, griddling for 1 minute each side.

In a small bowl, combine 2 tablespoons of olive oil with 1 tablespoon of balsamic vinegar.

To serve, place a slice of courgette on top of a piece of pepper, followed by a slice of halloumi. Continue in this sequence until all the halloumi and vegetables are used up. Place a basil leaf under the top slice of halloumi on each stack, and drizzle over the olive oil and balsamic dressing.