Hallouminati takes over a vegetarian classic
Made WithFIND YOUR NEAREST STOCKIST
- Hallouminati halloumi Fries x 10 batons
- Spring onions 4, chopped
- Red chill 1, finely chopped
- Plum tomatoes 2, chopped
- Coriander a handful, chopped
- Harissa 2 tsp
- Olive oil 2 tbsp
- Green pepper 1
- Red pepper 1
- Yellow pepper 1
- Garlic ½ a clove, crushed
- Ready-cooked freekeh or other grain 250g pouch
Method ( Tick as you go)
Pre-Heat the oven to 190C/fan 170C/gas 5.
Mix the Hallouminati halloumi fries, spring onions, chilli, tomatoes, coriander, harissa, 1 tbsp of olive oil and lots of seasoning.
Halve the peppers lengthways through the stalk so you have six little boats. Scoop out the seeds and membranes, and discard. Put cut-side up in a baking dish or roasting tin. Mix together the garlic with 1 tbsp of olive oil and drizzle all over the peppers. Season, cover with foil then bake for 30 minutes
Take the peppers out of the oven then mix the freekeh into the halloumi bowl.
Add any juices from the roasting tray, stir well then stuff into the peppers. Bake for another 30 minutes, uncovered, until piping hot.