Twice-roasted Red Peppers with Haloumi, Capers & Olives

Name: Twice-roasted Red Peppers with Haloumi, Capers & Olives
Yield: Serves 4
Ingredients: 2 tablespoons superfine capers, rinsed & drained; 12 black olives, stoned & halved; 4 large red peppers; 8 slices of haloumi, 1 cm (½ in) thick; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons white wine vinegar; Salt & freshly ground black pepper; ¼ teaspoon Dijon mustard; 125 ml (4 fl oz, ½ cup) olive oil; ½ small red chilli, deseeded & finely chopped; 4 (5) tablespoons olive oil; 2 garlic cloves, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

The vibrant colours of this dish are almost as enticing as its robust flavours. Although I usually serve it warm, it is also very good cold. Substitute oregano or basil for the parsley, if you like.

Ingredients

4 large red peppers
4 (5) tablespoons olive oil
2 garlic cloves, thinly sliced

Starter
Vegetarian
Gluten-free

Method

Preheat the oven to 200°C, 400°F, gas 6. Cut the peppers in half lengthways, brush with a little of the olive oil and season with salt and pepper. Bake for 1 hour