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Halloumi red peppers dill spring onions honey smoked chilli harissa Square-min.jpg

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.


30 minutes

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Main Course



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


  1. Preheat the oven to 180C.
  2. Add the Early Harvest Olive Oil to a medium frying pan and heat on a medium heat.
  3. Fry the halloumi in the hot oil on a medium heat for around 3-4 minutes on each side.
  4. Add the roasted red peppers, Orange Blossom Vinegar, honey and salt and pepper to the pan.
  5. Put the pan into the oven and roast for 6 minutes.
  6. 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

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

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.