Grilled Haloumi and Red Pepper Salad

"This became a family favourite and often came out on a Friday as a good way to welcome the weekend"

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Step 1

Heat the oven to 190C/375F/gas mark 5.

Step 2

Halve the peppers and remove the seeds. Put them on a baking tray just large enough to hold them and pour over the red wine vinegar and 75ml of the olive oil.

Step 3

Add the halved garlic season with the cayenne pepper and cover with foil. Bake for 10 minutes, remove the foil and bake for a further 10-15 minutes until the peppers are soft.

Step 4

While the peppers are cooking slice the haloumi into eight pieces and set aside. In a large bowl mix together the lemon zest and juice, add the 50ml olive oil, the capers and the basil.

Step 5

Once the peppers are cooked add them along with the cooking juices to the dressing. Slice the garlic and add to the rest.

Step 6

Hear a grill pan or non-stick frying pan, brush the sliced haloumi with a little oil and griddle it for 2-3 minutes on one side only. Add it to the peppers, toss well and divide the peppers and haloumi onto 4 plates.

Step 7

Toss the rocket in the remainder of the dressing and arrange on the side of each plate.

Step 8

We have this with walnut bread which is good for mopping up any dressing .