Peppers and halloumi with herby caper dressing
- August 2008
- 2 red peppers
- 250g haloumi
- 1 tbsp capers, chopped
- ½ tsp Dijon mustard
- Fresh baby basil leaves
- A squeeze of lemon juice
- A glug of olive oil
- Crusty bread, to serve
- Deseed and thickly slice the red peppers. Brush with olive oil and griddle until softened.
- Slice the haloumi, brush with olive oil and griddle.
- Make a dressing from the capers, Dijon mustard, basil leaves, lemon juice and olive oil. Pour over the peppers and haloumi in a bowl and serve with crusty bread.
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