What can I make with halloumi and peppers?

You have (Halloumi + Peppers)

• 225g block halloumi, cut into 8 slices
• 3 peppers (red, yellow or orange), cut into thick strips

You’d add

• 1 red onion, cut into wedges
• 400g tin chickpeas, drained
• 1 tsp ground cumin or dried oregano
• 120g couscous and 180ml hot vegetable stock
• 1 lemon and a handful of parsley or mint
• 1 tsp honey (optional)
• 2 tbsp olive oil (store cupboard)

Method

1. Heat the oven to 220°C (200°C fan, gas 7). Toss the peppers, onion and chickpeas on the tray with the oil and the cumin or oregano and roast for 20–25 minutes until soft and charred at the edges.
2. Lay the halloumi slices on top of the vegetables and roast for 10 minutes more until golden. Drizzle with the honey, if using, for the last 2 minutes.
3. Meanwhile, put the couscous in the bowl, pour over the hot stock, cover with a plate and leave for 5 minutes. Fluff with a fork and stir in the lemon zest, a squeeze of juice and the chopped herbs.
4. Spoon the couscous onto plates, top with the vegetables and halloumi, and squeeze over more lemon. Eat straight away while the cheese is soft.

You have (Halloumi + Peppers)

• 225g block halloumi, cut into finger-thick strips
• 2 peppers, sliced into strips

You’d add

• 1 red onion, sliced
• 2 tsp fajita seasoning, or 1 tsp smoked paprika with 1 tsp ground cumin
• 4–6 flour tortillas
• soured cream, salsa and 1 lime, to serve
• 1 tbsp oil (store cupboard)

Method

1. Heat the oil in the pan over a high heat. Add the peppers and onion and cook for 6–7 minutes, stirring only occasionally, until softened and blackened in places.
2. Sprinkle in the seasoning and stir for 30 seconds, then tip the vegetables into a bowl.
3. Put the pan back on the heat and fry the halloumi strips in a single layer for 1–2 minutes a side until golden on both sides.
4. Warm the tortillas in the microwave for 20 seconds or in a dry pan. Fill them with the peppers and halloumi, add soured cream and salsa and squeeze over the lime.

You have (Halloumi + Peppers)

• 200g halloumi, cut into 1.5cm cubes
• 2 red peppers, thinly sliced

You’d add

• 180g dried pasta such as penne or rigatoni
• 2 garlic cloves, sliced
• 200g cherry tomatoes, halved, or half a 400g tin chopped tomatoes
• ½ tsp chilli flakes (optional) and a handful of basil
• 2 tbsp olive oil (store cupboard)
• salt and black pepper (store cupboard)

Method

1. Cook the pasta in a pan of salted boiling water according to the packet. Scoop out a mug of the water before draining.
2. Meanwhile, heat 1 tbsp of the oil in the frying pan and fry the halloumi cubes over a medium-high heat for 4–5 minutes, turning, until golden on most sides. Lift onto a plate.
3. Add the rest of the oil and the peppers to the pan, turn the heat down to medium and cook for 8–10 minutes until very soft. Add the garlic and chilli for 1 minute, then the tomatoes, and cook for 3–4 minutes until they collapse.
4. Add the drained pasta and a splash of the pasta water and toss until the sauce coats the pasta. Season with black pepper; taste before adding salt.
5. Serve topped with the halloumi and torn basil.