Roasted Red Pepper & Halloumi Parcels - cooking recipe

Ingredients

2 large red bell peppers, seeds and skin removed, quartered
2 tablespoons olive oil
100 g halloumi cheese
4 tablespoons tapenade
2 tablespoons fresh basil, roughly chopped
salt, to taste
black pepper, freshly ground, to taste

Preparation

Slice the halloumi cheese into four thick slices.
Lay four of the pepper quarters onto a chopping board or any other clean surface, with the (what used to be the )skin side down, spread with the tapenade.
Place a slice of halloumi on top and sprinkle with basil, salt and pepper.
Place the other pepper quarters on top and press down lightly.
Brush with a little olive oil and fry in a griddle pan or place on your bbq until the peppers begin to char and the cheese starts to soften. It should take about 5 minutes on each side.