Hallouminati takes over a vegetarian classic
Ingredients
- 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)
1
Pre-Heat the oven to 190C/fan 170C/gas 5.
2
Mix the Hallouminati halloumi fries, spring onions, chilli, tomatoes, coriander, harissa, 1 tbsp of olive oil and lots of seasoning.
3
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
4
Take the peppers out of the oven then mix the freekeh into the halloumi bowl.
5
Add any juices from the roasting tray, stir well then stuff into the peppers. Bake for another 30 minutes, uncovered, until piping hot.
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