Grilled Bell Peppers With Halloumi – a delicious recipe with Bell peppers, Halloumi cheese, Fennel seeds, Bishops weed, Oil, Fresh cracked peppercorn. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
There is no salt to taste line in the list of ingredients & that is on purpose. The Halloumi tends to be so salty, its more than enough to season the peppers.
2
Grill the Halloumi cheese well on both sides (~ 3-4 mins each side) such that they acquire distinct grill char marks. The trick to getting the clean marks is to leave them undisturbed on the grill for the required time until the charred lines 'detach' from the grill.
3
Cut the bell peppers such that they form as flat a piece as possible and grill them until the char marks appear (You may have to use a heavy press to keep them down on the grill).
4
Cut the Halloumi and bell peppers into strips once they cool and toss them into a mixing bowl.
5
Heat the oil in a skillet and add the Fennel and Ajwain. once they start giving out their characteristic aroma, pour the mix into the Halloumi & bell pepper and toss to combine.
6
Drizzle the lemon juice, add the cracked peppercorn and serve warm with pita or naan.
190
kcal
Calories
16
g
Fat
5
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 Bell peppers (preferably one of each color), 1 block Halloumi cheese cut into 1 cm thick slices, 1 teaspoon Fennel seeds, 1 teaspoon Bishops weed (Ajwain), and more.
Yes, Grilled Bell Peppers With Halloumi falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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