Challoumi & Red Peppers, Capers & Olive oil Dressing

Ingredients: 4 tablespoons of extra virgin olive oil, 8 slices of Halloumi cheese lcm thick, 4 large peppers, cored, de-seeded and cut into strips, 2 garlic cloves, crushed, 2 tablespoons of capers, rinsed and drained, 16 black olives-stoned and drained, 1 tablespoon each of chopped fresh mint and chopped flat-leaf parsfey, Salt and freshly
ground black pepper.

Dressing: 2 tablespoons of white wine vinegar, 6 tablespoons extra virgin olive oil, 1/4 teaspoon Dijon Mustard, 1 tablespoon chopped fresh coriander leaves, 1/2 small red chilli, de-seeded and finely chopped.

Method: 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.



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