Halloumi Wrapped In Red Pepper With Lemon Chili Recipes

ROASTED PEPPER & HALLOUMI WRAPS

Steps:

• Sprinkle both sides of the halloumi with the oregano. Heat the oil in a non stick frying pan, then briefly fry the halloumi on both sides until golden. Meanwhile, heat the flat breads over a naked gas flame for a few seconds on each side to warm them. (Alternatively you can do this in a large frying pan.)
• Halve the peppers (removing any stray seeds) and thickly slice, then add to the pan with the aubergine and olives. Heat through, squeeze over two of the lemon wedges and season well. To serve, divide the mixture and the parsley sprigs between the wraps, and top each with a lemon wedge for squeezing over.

GRILLED HALLOUMI WRAPS

Steps:

• Preheat an outdoor grill for medium-high heat, and set a grill pan on top of the grate.
• Whisk together olive oil and lemon juice in a small bowl; set aside.
• Toss together bell pepper and onion in a small bowl. Mix in 1/2 of the oil mixture and season with salt, to taste. Transfer to the hot grill pan.
• Cook vegetables on the preheated grill until lightly charred but still firm to the bite, 5 to 6 minutes. Remove pan from the grill and allow vegetables to cool. Lower the grill temperature to medium.
• Brush halloumi cheese slices with the remaining oil mixture. Cook on the preheated grill, flipping carefully, until grill marks appear and cheese has softened slightly, 2 to 3 minutes per side. Remove from grill and place on an aluminum foil-covered plate to keep warm.
• Spread the tortillas with hummus and top with spinach. Divide the peppers and onions between the tortillas, add 2 halloumi slices to each tortilla, then top with olives. Roll up and serve immediately.

ROASTED RED PEPPERS WITH HALLOUMI

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.

BBQ HALLOUMI WRAPPED IN RED PEPPER WITH LEMON & CHILLI

Steps:

• Grill or roast the red peppers whole until they begin to soften (if you like them skinned, keep going until you can skin them). You need them soft enough to wrap the cheese but not too soft or you won't be able to cook them again.
• Open out each red pepper by making a cut down one side and trim the tops and bottoms off so you end up with a strip.
• Put a slice of halloumi in the center of each strip.
• Sprinkle over some lemon zest and juice, divide the chilli, oregano and olive between them, then roll the red pepper around the halloumi. It doesn't matter if the cheese sticks out at each end.
• Tie the rolls with some kitchen string that you have soaked in water (or secure with a cocktail stick) and press down with the palm of your hand so they flatten slightly.
• Heat the barbecue.
• Barbecue the red peppers on both sides for 5 minutes or until they are starting to char and the cheese is softening and browning at the ends (keep an eye on the string as it could burn off).