Ingredients
Equipment
Nonstick Grill Pan
Baking Sheet
Cooking Instructions
- Preheat oven to 400°F.
- Place red peppers on a baking sheet.
- Roast until skin is charred and peppers are soft.
- Remove and let cool slightly.
- Peel off skin and slice peppers.
- Pat the halloumi slices dry. Heat a nonstick grill pan over medium heat and cook until golden on both sides, turning carefully.
- Arrange roasted peppers on a serving plate.
- Place grilled halloumi on top.
- Drizzle with olive oil.
- Season with salt and black pepper.
- Garnish with fresh mint before serving.
Nutrition
Notes
• Choose halloumi made with vegetarian rennet if serving this as a vegetarian dish.
• Pat the cheese dry before grilling and cut the slices to a consistent thickness for even cooking.
• A suitable nonstick grill pan allows the cheese to cook without additional oil. The listed olive oil is used to finish the plated dish.
• Let the roasted peppers cool enough to handle before peeling and removing the stems and seeds.
• Taste before adding salt, because halloumi is already salty.
• Prepare the peppers first and grill the halloumi close to serving. Serve while the cheese is warm.