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Literature on Food & Wine

Food & the Traveller, Proceedings of the 11th Conference of the International Commission for Ethnological Food Research

Edited by Patricia Lysaght

Halloumi with red peppers, capers and olives dressing

Suggested by Keses Dairy Products



Ingredients:

  • 4 tbsp olive oil
  • 8 slices Halloumi cheese,I cm (1/2") thick
  • 4 large peppers, cored, de-seededand cut into 2cm (3/4") strips
  • 2 garlic cloves, crushed
  • 2 tbsp capers, rinsed and drained
  • 16 black olives, stoned and drained
  • 1 tbsp each of chopped fresh mint,and chopped flat-leaf parsley
  • Salt and freshly ground pepper

For the dressing:

  • 2 tbsp white wine vinegar
  • 6 tbsp extra virgin olive oil
  • 1/4 tsp Dijon Mustard
  • 1 tbsp chopped fresh coriander leaves
  • 1/2 small red chilli, de-seeded and finely chopped

Method:

Heat oil in a large pan and gently fry the Halloumi until just golden and peppers are softened. Add the garlic, capers, olives and herbs, fry for 1-2 minutes. Season with salt and pepper. Drizzle dressing over Halloumi and red peppers. Serve warm with hot pitta or fresh crusty bread.

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