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Warm salad of Padron peppers, sugar snaps, cherries & halloumi
- Serves
4
for lunch - Difficulty
Easy
By Mark Diacono
Published 2014
An unlikely blend of contrasting flavours and textures as it may seem, this is a belter. Salt, sweet, crunch and the Russian roulette of the peppers. If you’re new to Padron peppers, embrace them with open arms. Fruity and mild enough to eat like apples when young, the odd one matures with a brilliant ‘wham’ of a slap in the mouth.
Ingredients
3 tbsp 125 g 200 g
Method
Warm the olive oil in a wok over a medium heat and fry the halloumi slices in batches for a few minutes, turning each slice as it turns golden underneath. Drain on kitchen paper.
Turn the heat up a little and add the peppers to the pan. Sprinkle with the smoked paprika, salt and pepper and cook over a high heat for 5–10 minutes, tossing the peppers, until they blister, colour here and t