Halloumi and roasted red peppers with dill, spring onions, honey, and Orange Blossom Vinegar
Prep 15 minutesCooking 30 minutes1 people
Halloumi as a main course is the next best thing. If you can’t find large halloumi blocks, just use the smaller ones.
Ingredients
3 tbsp Early Harvest Olive Oil
250g halloumi
90g roasted red peppers, sliced into strips
2 tbsp Orange Blossom Honey Vinegar
1 tbsp honey
Salt and pepper to taste
Instructions
- Preheat the oven to 180C.
- Add the Early Harvest Olive Oil to a medium frying pan and heat on a medium heat.
- Fry the halloumi in the hot oil on a medium heat for around 3-4 minutes on each side.
- Add the roasted red peppers, Orange Blossom Vinegar, honey and salt and pepper to the pan.
- Put the pan into the oven and roast for 6 minutes.
- Remove the pan from the oven and serve immediately with lots of bread and a glass of white wine.
Included in this Recipe
Orange Blossom Vinegar
Subtle orange gives way to aromatic honey flavour with gentle sweetness and heady floral notes
Early Harvest Arbequina Extra Virgin Olive Oil
Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.