Peppers and halloumi with herby caper dressing

Name: Peppers and halloumi with herby caper dressing
Yield: Serves 2
Cuisine: Greek recipes
Ingredients: 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

Published: 31 Jul 08
Updated: 18 Mar 24

Test kitchen approved

This light, moreish vegetarian dish with peppers and haloumi is a great summer supper.

Serves 2

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Ingredients

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

Method

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.

Recipe from August 2008 Issue

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