Haloumi Stuffed Capsicums

This is a very flexible recipe. The capsicums can be stuffed with almost anything you have on hand, cheese, pesto, herbs and breadcrumbs, last nights left overs... I chose haloumi because it was there, and I love haloumi.

- a handful of capsicums

- 2 cloves of garlic

- medum sized piece of haloumi (150-200 g)

- a sprig of basil or mint or fresh oregano

- some olive oil

- salt

- 1 lemon


Slice one side of each capsicum lengthwise, open it up and remove the seeds. Rub the inside of the capsicum with a cut clove of garlic. Place one or two herb leaves in side and fill with a chunk of the cheese.

Lay the stuffed capsicums on a baking tray, drizzle generously with olive and sprinkle with a couple of pinches of salt.

Grill under a high grill (or bake in a very hot oven) until the capsicum are softened and slightly blackened.

Serve immediately with a wedge of lemon on the side.