This delicious supper takes about half an hour from start to table. This serves the two of us but just multiply up for hearty appetites or more people.
Cut peppers in half carefully retaining the stalk
Take out the pith and seeds and put the peppers into a small tin.
Very lightly oil the peppers and grill until just beginning to blacken.
While they are grilling (but do keep an eye on them, they can catch quite easily) quarter four cherry tomatoes or Pomodorinos per half pepper and toss them in garlic pepper (or sometimes I toss them in chilli flakes, depends on what we fancy.) I don’t use any salt as Halloumi is salty enough for us.
Turn the peppers over and add the quartered cherry tomatoes which have been tossed in garlic pepper
Put into the oven at 200 for about 10 minutes.
Meanwhile cut the Halloumi cheese into 8 slices, 2 for each half pepper.
When the tomatoes are steaming and beginning to soften, put 2 slices of cheese on each one. Spray very lightly with oil and grill until golden.
Grill the Halloumi until golden
If you have an oven where you can also grill , just switch between the two modes for each part of the process.
Serve with all the lovely juices and some bread to soak them all up
Enjoy!