Roasted Red Pepper And Halloumi Wrap Recipes

ROASTED RED PEPPER AND HALLOUMI WRAP

Steps:

• Heat a pan to medium high heat then cut the cheese into thick slices.
• Brush both sides with a bit of olive oil, and grill in the pan for about 3 - 4 minutes per side. Set aside
• Lay one wrap down and spread 1 tablespoon of pesto in the half closest to you
• Stack a leaf of lettuce and 3 of the piquillo pepper halves atop the pesto
• Top with 1 tablespoon of hummus and 1 table spoon of tzatziki
• A about 1/4 of the halloumi
• Fold the two side edges of the wrap in towards the middle until the almost touch
• Tightly roll the wrap from one end
• Repeat with remaining three wraps

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.

ROASTED RED PEPPER & HALLOUMI PARCELS

Steps:

• Slice the halloumi cheese into four thick slices.
• Lay four of the pepper quarters onto a chopping board or any other clean surface, with the (what used to be the )skin side down, spread with the tapenade.
• Place a slice of halloumi on top and sprinkle with basil, salt and pepper.
• Place the other pepper quarters on top and press down lightly.
• Brush with a little olive oil and fry in a griddle pan or place on your bbq until the peppers begin to char and the cheese starts to soften. It should take about 5 minutes on each side.