Twice-roasted Red Peppers with Haloumi, Capers & Olives

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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

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