I use a variety of tomatoes in this recipe-big, plump beef tomatoes and sweet yellow ones but the important thing is that they are ripe and flavoursome. Served with some sourdough bread this is a light, refreshing lunch dish.
- 2 green peppers, halved and de-seeded
- 2 large beef tomatoes
- 3 yellow tomatoes
- 4 tablespoons extra-virgin olive oil
- 5 spring onions, trimmed and finely sliced
- 1 red chilli, de-seeded and finely chopped
- 1 teaspoon cumin seeds
- 250g halloumi cheese, sliced
- To serve Sourdough bread
- Heat the grill on its highest setting. Place the pepper halves, cut side down on a baking tray and grill for about 15-20 minutes or until the skin is blackened. Place in a plastic bag, seal and leave until cold. Peel off the charred skin and slice the flesh into 1cm thick strips.
- Thinly slice the tomatoes and arrange in a shallow serving dish. Lay the pepper strips on top and season with salt and ground black pepper.
- Heat 3 tablespoons of the oil in a frying pan and fry the spring onions, chilli and cumin seeds for 2-3 minutes until the onions are softened. Cool then spoon over the tomatoes and peppers.
- Brush the slices of halloumi with the remaining oil and lay on a baking tray. Place under the hot grill for about 6-8 minutes until the cheese is golden then turn the slices over and grill for a further 5 minutes. Lay the halloumi over the tomatoes and serve immediately with some sourdough bread.