Haloumi is right up there in the top-five of my favourite cheese list, which is quite a feat considering how many cheese are on it (I love cheese). It’s a mild and salty cheese, made from ewe’s, goat’s or (sometimes) cow’s milk and is perfect for frying or grilling due to its high melting point. This recipe from UKTV uses the Romano peppers in this week’s VegBoxes in all their glory. So often peppers are sliced and diced to be used to fill out chillis, lasagnes or pies but with these English beauties, you’ll want to keep it simple so you can savour their farm-fresh flavours. – Laura Jean
Serves: 4
Ingredients:
- 4 Romano peppers, seeds removed and halved
- 1.5 tbsp red wine vinegar
- 130 ml extra virgin olive oil, plus extra for brushing
- 3 cloves garlic, halved
- pinches salt
- pinches sugar
- pinches cayenne pepper
- 250 g halloumi cheese
- 100 g wild rocket
For the dressing
1 lime, zest and juice
tbsp salted capers, well rinsed
1 small chilli, seeds removed and finely chopped
16 large leaves basil, coarsely shredded
Directions:
1. Preheat the oven to 190C/gas 5.
2. Place the peppers in a baking tray just large enough to hold them; pour over the red wine vinegar and 75ml of the olive oil. Add the halved garlic, season with salt, sugar and cayenne and cover with foil.
3. Bake for 10 minutes, before removing the foil and continue cooking for a further 10 minutes.
4. While the peppers are in the oven, slice the halloumi into 8 pieces and set aside.
5. To make the dressing, combine the lime zest and juice, the remaining olive oil, capers, chilli and sliced basil in a large bowl.
6. Once the peppers are cooked, add them, along with their cooking juices, to the dressing. Slice the cooked garlic finely and add to the bowl.
7. Heat a griddle, brush the sliced halloumi with a little olive oil and grill for 2-3 minutes on one side only.
8. Tip the cheese into the pepper salad and toss well, before serving the salad on 4 plates. Combine the rocket in the remaining dressing and serve on the side.