Cooking with Halloumi

After a long hiatus, a wintry comfort recipe to make it through this rainy week.

Nothing better to beat the winter blues than grilled cheese. And no cheese better to grill than Halloumi. Grilled (or even pan fried) and served with a lemon dressing and steamed asparagus, it's a delicious, substantial cheese.

Another great way to serve Halloumi is as a stuffing for grilled peppers.

Ingredients:

4 large peppers - I prefer red or orange

250 g halloumi, cut into cubes

50g cous cous

300g chopped marinated olives, mushrooms, or artichoke hearts (or a combination of all)

100 ml veggie stock

Directions:

I rarely measure ingredients exactly, but these measurements will be a good starting point and should let you stuff four large peppers. But get stuck in there, and adjust to suit your own tastebuds!

Cut the peppers in halves through the stocks. Scoop out seeds and discard. Lay the peppers on a baking sheet and drizzle with a good virgin olive oil, then bake for 20 minutes or so on 250 degrees C until tender.

To make your cous cous, you can either cover (in a bowl) with the warm vegetable stock, or cold fruit juice. Let stand for 15-20 minutes (covered tightly with saran wrap), and fluff up.

Stuff peppers with your halloumi and olive mixture, and put them back in the oven for 15 minutes or until the halloumi has begun to melt. Delicious!

Makes a great main course for your vegetarian friends, but also delicious enough that everyone will love them.

Enjoy!