Tuesday, 17 July 2018
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Olive Oil Processing in Cyprus, from the Bronze age to the Byzantine period

Sophocles Hadjisavvas

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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