Pepper and Grilled Halloumi Salad

Ingredients

• Orange Bell Peppers 2 pieces
• Mint 0 oz
• Halloumi Cheese 10 oz
• Parsley 0 oz
• Dill 0 oz
• Sumac a pinch
• Olive Oil 5 fl oz
• Coarse Salt to taste
• Orange Bell Peppers 2 pieces
• Pitted olives 0 oz

Step-by-Step Guide

Step 1

Pour olive oil over the peppers (preferably a mix of colors), sprinkle with coarse salt, and place them in the oven to roast for about ten to fifteen minutes at a temperature of 355°F.

Step 2

While the peppers are baking, remove the leaves from the parsley and chop them finely, and take the sprigs from the dill and chop them as well. For the mint, pluck the leaves and chop them into slightly larger pieces.

Step 3

Remove the skin from the roasted peppers, carefully seed them (the inside will be hot and juicy), and cut them into large strips.

Step 4

Cut the halloumi cheese into large cubes and fry in a skillet (with or without oil) until golden brown.

Step 5

Combine the sliced peppers with the herbs and sumac, then arrange them on a plate. Sprinkle with toasted cheese on top.