roasted-peppers-haloumi

Ingredients:

  • 6 red, green or yellow peppers
  • 300g Macroom Buffalo Haloumi, sliced
  • 30ml balsamic vinegar
  • Salt and freshly ground black pepper
  • fresh parsley
  • olive oil

Method:

Chop peppers and roast in oven for 20 minutes at 220 degrees.

Toss the cooked peppers in olive oil and vinegar.

Heat a little oil in a large heavy based frying pan. Fry the haloumi slices over a medium heat for about 2-3 minutes. Turn them half way through cooking until golden brown on both sides.

Drain the fried haloumi on kitchen paper.

Serve with the roasted pepper salad and garnish with a sprig of parsley.

Hey presto!

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