Here’s a really simple little recipe I do for the occasional dinner party as a starter or side dish. You don’t need to be a Delia to knock this one together, it’s dead easy because I can do it! And it costs very little too, but looks fab on the plate.
Ingredients for 6 people:
3 red peppers – cut in half – trim off white bits inside but leave stalks.
3 yellow peppers – as above
Halloumi – approx 500g block, sliced into 12 pieces
Wild Rocket to serve.
For the dressing:
2 lemons – juiced, discard the rest.
2 cloves garlic – crushed
1 large (or 2 small) red chillies – finely chopped
pine nuts – 4 tablespoons – dry pan-toasted
parsley – small bag/handful finely chopped
extra virgin olive oil – approx 5 tablespoons plus a little for drizzling.
What to do.
Pre-heat your oven – 200c (Fan 180c) or Gas 6. lay the peppers out on a flattish baking tray, hollow side up. Season with salt & pepper & drizzle with a little olive oil. Bake for approx 10 mins until they have softened, then place a slice of halloumi on each and grill until the cheese turns golden brown. While this is happening, whiz together (or pestle & mortar if you haven’t got a blender) the dressing ingredients. If your blender is good (unlike mine) the pine nuts may be un-recognisable, so maybe keep a few back to scatter on with the dressing before you serve. Don’t dilly dally when you serve this as the halloumi needs to be warm otherwise it will become rubbery. Lay just a little wild rocket on the plate as this will just give it a bed of colour to sit on and make the whole thing look that much more impressive.