Pine nut-crusted cheese with roasted pepper

By Patricia_Scarpin

Ingredients

• 1/2 cup (80g) toasted pine nuts
• 2 cloves garlic, crushed
• 1 1/2 cups flat-leaf parsley leaves - I mixed parsley and fresh oregano
• 2 tablespoons olive oil
• sea salt and freshly ground black pepper
• 250 g haloumi, sliced
• 2 tablespoons olive oil, extra
• 450 g store-bought char-grilled red bell peppers, torn*

Details

Servings 4

Preparation

Step 1

Place the pine nuts, garlic, parsley, olive oil, salt and pepper in the bowl of a small food processor and process in short bursts until just combined. Spread the pine nut mixture on the haloumi. Heat the extra olive oil in a large non-stick frying pan over high heat. Cook the haloumi for 1-2 minutes each side or until browned.
Serve immediately with the roasted bell pepper.

* Or cut off the top of a (or more) bell pepper, cut it in half, remove all the seeds and pith and place it on a lightly oiled baking tray, skin side up. Brush the skin with olive oil and bake in a preheated oven (200ºC/400ºC) until the skin starts to blister. Remove from the oven and immediately transfer the peppers to a glass bowl, covering it tight with plastic or cling film. Set aside to cool. The skin will be removed very easily, then.