Grilled Halloumi Peppers with Rowse Honey
By Rowse
Published on 04 November 2022
A Greek-inspired and deliciously healthy dish. Looking for more halloumi recipes? Look no further.Time and servings
40 minsTotal time
4Servings
20 minsPrep time
20 minsCooking time
Ingredients
- 2 large yellow peppers, halved and deseeded
- 1 tsp of dijon mustard
- 100 g of couscous
- 300 ml of hot vegetable stock
- 25 g of butter
- 1 bunch of spring onions, thinly sliced
- 1 medium courgette, finely chopped
- 12 cherry tomatoes, halved
- 2 large red peppers, halved and deseeded
- 250 g of halloumi cheese
- 2 tbsp of red wine vinegar
- 1 salt, pinch
- 1 bag of mixed salad leaves, to serve
- 4 tbsp of olive oil, for the dressing
- 2 tsp of fresh thyme leaves
- 1 black pepper, pinch
- 2 tbsp of rowse honey, for the dressing
Method
Step 1
Put the couscous into a bowl and add the hot vegetable stock. Leave to soak and swell for about 10 minutes.Step 2
Meanwhile, melt the butter in a frying pan and gently fry the spring onions and courgette for 6-8 minutes, until soft and golden. Add the cherry tomatoes and cook for 1 minute, then remove from the heat.Step 3
Fluff up the couscous with a fork and add the spring onion mixture. Season.Step 4
Preheat the grill. Arrange the pepper halves under the grill, cut sides down. Grill them for 4-5 minutes until just beginning to char slightly. Turn them over and fill them with the couscous mixture, then top them with slices of Halloumi cheese. Grill for another 4-5 minutes, until the cheese browns.Step 5
Meanwhile, make the dressing by mixing together the honey, olive oil, vinegar, mustard, thyme leaves and seasoning.Step 6
Serve the peppers with the salad leaves, spooning the dressing over them.