Want to color your life healthy? Brightly colored bell peppers, whether green, red, orange or yellow, are rich sources of some of the best nutrients available. Bell peppers are excellent sources of vitamin C and vitamin A. Red peppers are also an excellent source of the vitamins K and B6. Green peppers are a very good source of fiber and folate.
Bell peppers (aka sweet peppers) are like the Christmas ornaments of the vegetable world since they are beautifully shaped, glossy in appearance and come in a variety of vivid colors.
Halloumi originated in Middle Eastern Bedouin and was made from ewes’ and goats’ milk. The popularity of the cheese led to its production spreading throughout the Middle East, to Greece and Cyprus and throughout the world. Cyprus is renowned for its Halloumi cheese.
Serves 4 (as a side dish)
Preheat the oven to 220c.
300g halloumi, sliced and cut into bite size cubes
Put 1kg mixed peppers, seeded and quartered, skin side up on a baking sheet and roast on the top shelf of the oven until the skins have blackened (about 20 minutes). Remove from oven. Sweat the charred skins off by placing them in an airtight plastic bag. When cool enough to touch, peel off the blackened skins. Cut the peppers into strips and toss them into a bowl.
Dressing for the peppers:
2 crushed garlic cloves
juice of one lemon
100g pitted black olives (I use Kalamatta olives)
1/2 teaspoon of cumin
3 tablespoons extra virgin olive oil
few handfuls of washed wild rocket
Add the dressing ingredients into the bowl with the peppers and gently toss. Season with salt and pepper. In a frying pan heat add some olive oil over a medium heat. Add halloumi and cook 1-2 minutes each side until golden. Drain on paper towel. Layer the halloumi, rocket and dressed peppers on a plate and serve.
The Culinary Chase’s Note: If you own a bbq, I find the easiest way to blacken the skins of the bell pepper is to grill it (also less to clean up). The halloumi will have a squeaky sound when you bite into it which is normal. Enjoy!