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Serves 4
Serve hot with salad or Cypressa couscous salad
Cypressa Halloumi Cheese
LIST OF INGREDIENTS
4 Peppers, halved through the stem, deseeded and stems removed
350g Cherry Tomatoes, halved
Low calorie cooking spray
100g Cypressa Halloumi cheese (You can also use light version)
Salt and Pepper to taste
For the Pesto
Slice of whole meal seeded bread
Garlic cloves, crushed
Large handfuls of fresh basil leaves
Juice of 1 small lemon
METHOD
Preheat the oven to 200°C/Fan 180°C/ Gas 6
Make Pesto – Put bread into food processor and whizz into breadcrumbs. Add garlic, basil, lemon juice and little water and whizz to a loose paste.
Divide the tomatoes between the pepper halves and season to taste. then spoon the pesto into peppers
Put the peppers into an ovenproof shallow dish. Spray with low calorie cooking spray and roast in the oven for 20-25 minutes or until tender.
Preheat the grill to high
Put the halloumi pieces into the peppers, season with black pepper and cook under the hot grill for 5-10 minutes to brown the tops nicely.
Recipe by Rajvinder Hayer (@cypressafoods)
For more information on HALLOUMI & PESTO STFD PEPPERS talk to Katsouris Brothers Ltd (Cypressa)
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