Halloumi and roasted pepper bruschetta with tomato dressing

August 2013

A light supper or lunch ideal with a crisp salad and a nice glass of wine. Serves 2

Ingredients

3 peppers in a variety of colours
A sprig of rosemary, chopped finely
2 cloves of garlic, finely chopped
salt and pepper
150g halloumi cheese, sliced thickly
2 slices of good quality bread

For the tomato dressing

two large tomatoes, finely diced.
a small bunch of parsley, finely chopped
2 tablespoons of olive oil
1 tablespoon of balsamic vinegar
salt and pepper

Fresh leaves to garnish (I used radish tops but rocket or lettuce would be great too)

Method

  1. Cut the peppers into eighths and place on a baking tray, sprinkle over the rosemary and garlic and season with salt and pepper. Drizzle with oil and bake in a 180 degree oven for 1 hour.
  2. Meanwhile, mix together the ingredients for the tomato dressing and set aside.
  3. When the peppers are tender, turn off the oven and leave them there to stay warm.
  4. In a griddle pan, fry the halloumi until golden brown and toast the bread.
  5. To assemble, place the toasted bread in the centre of the plate and lay over your soft peppers. Place the halloumi on top and garnish with your leaves. Drizzle over the tomato dressing and enjoy.  

Herby Vegetarian Stuffing Recipe

Taken from our newsletter in December 2012

Ingredients

  • 25g Butter
  • 1 medium onion
  • 1 tsp chopped thyme
  • 2tsp chopped sage
  • 75g finely chopped mushrooms
  • 110g fresh breadcrumbs
  • 4 tablespoons of fresh chopped parsley
  • grated rind of 1 lemon
  • 2 teaspoons lemon juice
  • 1 egg beaten with 2 tablespoons of cream or milk

How to make it:

  1. Finely chop the onion and fry it in the butter until soft. Add the mushrooms and continue to cook until moisture evaporates.
  2. Add the thyme, sage and breadcrumbs and transfer into a mixing bowl.
  3. Mix in the parsley, lemon juice and lemon rind and the egg and cream.
  4. transfer to a baking dish and cook for 30 mins until brown on top.
For a variation add a good handful of grated parmesan cheese and use the stuffing to make vegetarian sausage rolls with some puff pastry. Delicious!