Roasting peppers brings an amazing dimension to their flavour which can enhance so many dishes. Here, their sweetness elevates a simple salad and works very well with the salty halloumi.
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Loading...Ingredients
- 5-6 mixed red, yellow or orange peppers
- 1 pack halloumi
- 2 eggs
- 4-6 cloves of garlic
- Lettuce leaves, any kind will do but Little Gem or Cos work very well
- Mixed cherry tomatoes
- Handful of green beans
- Half cucumber
- Sunflower and pumpkin seeds to garnish
- For the dressing: Olive oil, lemon juice, white wine vinegar, salt and pepper
Instructions
Preheat the oven to 220º.
Slice the peppers into bite-size pieces and put in a roasting tin. Add the whoel cloves of garlic (still in their skin) and dress with olive oil, salt and pepper. Put in the top of the oven and roast for 30-40 minutes, turning often. You want them to just begin to blacken at the edges. Leave to cool when cooked. Cook the eggs in the same water - boil for 8-10 minutes and rinse in cold water.
Blanch the green beans in boiling water for 2 minutes and put into cold water to stop cooking. Drain and set aside.
Prepare your salad: mix the cooled peppers, sliced cucumber, halved cherry tomatoes and green beans.
To make the dressing: squeeze out the soft roasted garlic into a small mixing bowl and add 4 tablespoons of oil and 1 tablespoon of white wine vinegar. Add a pinch of salt and pepper and a squeeze of lemon juice. Whisk well until the garlic has ben absorbed and teh dressing is thick. Mix into the salad.
Fry the halloumi in hot oil for a few minutes on each side until coloured.
Assemble your salad, peel and slice the eggs, top with a few seeds and a squeeze of pepper. All done and ready to go!
