Saturday, 21 July 2012
Warm Halloumi with Roasted Red Pepper, Chilli, Lemon, & Oregano
Makes 20 as a canapé.
Roasted red peppers in a jar, use 2or 3
1x 250g pkt of halloumi cheese
1-2 mild red chillies, finely diced
2 tsp freshly chopped oregano, chopped or 1tsp dried
Zest and juice of 1 lemon
2-3 tbsp olive oil
½ tsp sugar
Salt and freshly ground black pepper
2/3 slices of bread
First prepare the peppers. Slice each pepper open and remove the seeds if any. Then cut each pepper into 10 long strips and lay these on a baking sheet lined with baking paper.
Slice the halloumi into 10 slices and then half each slice so that you have 20 squares. Place a piece of cheese in the centre of the strip of pepper, then sprinkle with the chilli, lemon zest and oregano. Season with a little black pepper and then bring the sides of the pepper up if you need use a cocktail stick to hold in place. Put the lemon juice and olive oil in a screw top jar with the sugar, salt and pepper and give it a good shake.
Place the bread into a toaster and lightly toast. Cut the crusts off while still warm and slice each slice horizontally through. Cut each slice into small squares the size of the halloumi and place on a baking sheet. Put another baking sheet over the top to stop the bread curling and bake in a preheated oven 180c / fan 160c / gas 4 for 8 minutes until very lightly browned and crisp.
When ready to serve cook the halloumi either under the grill or in a hot oven until just cooked and softened. Drizzle with some of the dressing and using a palette knife, top each piece of melba toast with a piece of cheese and serve immediately.
To get ahead; the melba toast can be kept for up to 3 days in an airtight tin. The halloumi can be prepared up to 3 hours ahead and kept covered in the fridge.