Surrey Street treats: halloumi peppers

By - Wednesday 1st July, 2015

Put an end to worrying and barbecue with confidence, says Jess Bashford

Hopefully by now the sun is starting to shine and we’re barbecuing with more confidence. (And less fear of rain.) So while you’re strolling through Surrey Street market, you could pick up two of its brightest ingredients for a BBQ: peppers and lemons.

These halloumi peppers make a lovely something to have on the side next to your hotdog. Or, if you’ve got vegetarians to feed, they make a good main event too. 

From the market: 3 peppers and 1 lemon.

From the kitchen: a pack of halloumi cheese, a clove of garlic, 1 tsp dried chilli flakes, 3tbsp olive oil (with some left for drizzling), 3 tbsp pine nuts, salt, pepper and a sprinkle of oregano (depending on how much you like it).

1) Start off by turning on the oven to 200 degrees.

2) Then slice your peppers in half and lay them out on a baking tray. Give them a sprinkle of salt and pepper (but remember that the halloumi is salty so don’t use too much salt) and a little drizzle of olive oil.

3) Pop them in the oven for 10 to 15 minutes. You just need to make sure that they’re soft before you take them out.

4) While they’re in the oven, you can make the dressing. Just whisk together the garlic clove (crush it before), the juice of the lemon, the chilli flakes, your olive oil and however much oregano you like. And that’s it – stick it to one side until you’re ready to serve it.

5) You can also toast your pine nuts now too. Pop them in a dry pan and let them brown a little, but keep an eye on them because they can turn from brown to burnt very quickly. Once they’re toasted, pour them in a bowl until you need them.

6) When your peppers are cooked, bring them out and add a thick slice of halloumi to each.

7) Then stick them under the grill until the cheese turns golden.

8) Once it’s golden, bring out your peppers and pop them on the plate you want to serve them on. Then sprinkle over your pine nuts and drizzle over your dressing.

All that’s left is to eat your colourful, summery Surrey Street treat.

Jess Bashford

Jess Bashford

Jess Bashford is a writer at a brand language consultancy and an English literature and creative writing graduate. She’s passionate about showing that Croydon is a great place to live and excited to delve into Croydon’s cultural side. She loves all things wordy and foody.

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