We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Fried haloumi with Greek peperonata
0 Likes
Prep Time:
10 minutes
10 minutes
Cook Time:
65 minutes
65 minutes
Total Time:
75 minutes
75 minutes
Crispy golden haloumi atop a luscious capsicum and fennel sauce - a dreamy vegetarian delight.
Ingredients:
- 175g pkt Vine Sweet Minicaps Baby Capsicums, halved lengthways, deseeded
- 1 baby fennel, trimmed, sliced
- 1 red onion, cut into wedges
- 2 garlic cloves, thinly sliced
- 2 fresh bay leaves
- 80ml (1/3 cup) extra virgin olive oil
- 20.00 ml ouzo (optional)
- 180g pkt haloumi, sliced
- Chopped fresh continental parsley, to serve
- Lemon wedges, to serve
Instructions:
- Preheat the oven to 160C/140C fan forced. Combine capsicum, fennel, onion, garlic, and bay leaves in an ovenproof dish or frying pan. Drizzle with oil and ouzo, if desired. Bake for 1 hour until vegetables are extra soft.
- Preheat a large non-stick frying pan over high heat. Sear the haloumi for 2 minutes on each side until golden. Arrange on top of the peperonata and garnish with parsley. Serve with a side of lemon.
Similar Recipes
- 25min
Fried haloumi with mint and lemon
Quick and irresistible starter featuring golden, molten haloumi.
- 25min
Fried haloumi with mint and lemon
Indulge in quick and tempting golden molten haloumi appetizer.
- 15min
Lemon haloumi with fried capers
Elevate fried haloumi with zesty capers and fresh greens for a show-stopping side dish.
- 35min
Crumbed haloumi and rocket salad
Quick and tasty golden starter: pan-fried haloumi with baby rocket, red onions, and olives for entertaining.
- 80min
Fried haloumi and beetroot salad with walnut dressing
Savor the delicious combination of tangy haloumi, sweet beetroot, and zesty walnut-caper dressing in our delightful salad.