Halloumi With Red Peppers, Capers And Olives Dressing

  • 4 tbsp olive oil
  • 8 slices Halloumi cheese, I cm (1/2") thick
  • 4 large peppers, cored, de-seeded and cut into 2cm (3/4") strips
  • 2 garlic cloves, crushed
  • 2 tbsp capers, rinsed and drained
  • 16 black olives, stoned and drained
  • 1 tbsp each of chopped fresh mint, and chopped flat-leaf parsley
  • Salt and freshly ground pepper
For the dressing
  • 2 tbsp white wine vinegar
  • 6 tbsp extra virgin olive oil
  • 1/4 tsp Dijon Mustard
  • 1 tbsp chopped fresh coriander leaves
  • 1/2 small red chilli, de-seeded and finely chopped
Heat oil in a large pan and gently fry the Halloumi until just golden and peppers are softened. Add the garlic, capers, olives and herbs, fry for 1-2 minutes. Season with salt and pepper. Drizzle dressing over Halloumi and red peppers. Serve warm with hot pitta or fresh crusty bread.

Grill It

It softens into a fine, almost transparently thin crust, trapping its entire aroma on the inside.

Fry It

It acquires a golden crust while on the inside remaining juicy without absorbing any oil.

Grate It

It goes beautifully with pasta or as a filling for ravioli.

Slice It

It makes unusually good combinations with seasonal fruit such as watermelon, grapes, or figs. The national snack of Cyprus is a sandwich with Halloumi and smoked ham.