Red Bell Pepper with Cypriot Grilled Halloumi
Red bell pepper with Cypriot grilled halloumi is a recipe featuring fresh ingredients from the fruit vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 large red bell peppers
- 250 g halloumi
- 0.5 bunch Basil
- 2 tbsp green, pitted olives
- 4 sardine fillets (in oil)
- Pepper (freshly ground)
- 2 tbsp dark balsamic vinegar
- olive oil (for drizzling)
Instructions
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1.
Preheat the oven to 250°C with upper and lower heat.
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2.
Wash the bell peppers, halve them, remove seeds and white walls, and place them on a parchment-lined baking sheet skin-side up. Grill in the preheated oven until the skin turns black and starts blistering. Remove from the oven, cover with a damp kitchen towel, let rest briefly, then peel the halves and set aside.
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3.
Heat the grill.
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4.
Cut the halloumi into 2 cm wide strips. Rinse the basil, shake dry, and tear off leaves. Slice olives into rings, drain sardines and halve them.
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5.
Place one halloumi strip on a pepper half, top with olive rings, a sardine fillet, and some basil leaves, season with pepper, drizzle with vinegar, then fold the halves together. Secure with kitchen twine and place on the hot grill. Grill all around for about 6 minutes, plate, and drizzle with olive oil before serving.
