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