So this started when i was chatting with a blogger friend M from Mango Power Girl – Seattle , she tellin me how cold it has become there already with temperatures just about touching 40 F and how due to global warming somehow they’ve totally skipped fall. But that now Seattle has become very environmentally friendly and that they re-cycling everything. She was at work and it was a freakin cold day and was already out with all her winter clothes. Meanwhile i was sitting here in Ghana … and today was a really hot day. I had both my A/C and fan turned on, on full blast but was still feelin hot. And then lunch time crept on and was getting hungry. Saw everything that was lying around in my fridge, but wasn’t in the mood for anything saucy, meaty, soupy ! Besides i was eating alone so didn’t want to take too much trouble either. After standing in front of the fridge for almost 10 mins ( which i do so often…dunno why ) i saw it ! I had bought some halloumi cheese last week hoping to use it in salad and hadn’t used it. Was out of salad leaves today so had to think of something else. I then remembered something i had seen in a BBC mag really long ago, with peppers. And then it came to me. Halloumi wrapped in peppers. So without wasting a moment i got to it.
- 2 coloured peppers
- 200g block halloumi cheese, sliced into 4 – i used only 2 slices
- 1 red chilli, finely chopped
- fresh thyme leaves
- freshly crushed black pepper
- salt to season
- 1 lemon , zest and juice
- 1 tsp olive oil to grease the peppers
- some extra to drizzle over the top
Wash and dry the peppers and rub with some olive oil. Roast on the fire ( the gas burner ) the peppers whole until they begin to char and soften. Need them soft enough to wrap the cheese but not too soft so as u won’t be able to cook them again. Put them in plastic bag and set aside for 10 mins. By now the skin would’ve softened and easy to remove + easier to handle.
Open out each pepper by making a cut down one side, Scoop out the seeds and trim the tops and bottoms off, and trim the white membranes so you end up with a clean strip. Put a slice of halloumi in the center of each strip. You can make thicker slices of the halloumi. I used thinner slices as i wanted to be light. Lay out the peppers and sprinkle some salt and pepper on it. Place a slice of cheese in the center and sprinkle over some lemon zest and juice, divide the chilli and thyme and between them, then roll the red pepper around the halloumi. It doesn’t matter if the cheese sticks out at each end. It’ll look pretty when serving up .Tie the rolls with some kitchen string or raffia and press down with the palm of your hand so they flatten slightly . Heat up the
I made two … but grilled just one for now … kinda hungry:) Kept the other one for hubby so he can have it when he gets back home later . Thats why a picture of only the yellow one grilled.