Halloumi Stacks (Serves 2)

Halloumi Stacks (Serves 2)
 
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by hoppershaun

 
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Ingredients

Ingredients
Method
 
  • 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
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.

Halloumi Stacks (Serves 2)

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This recipe was uploaded by hoppershaun

 
 

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.
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