Two times Delia. Peppers and Halloumi.

Southwesterly severe gale force 9 decreasing gale force 8 imminent.

Slight or moderate, becoming rough in east.

Showers at first.

Good.

A miserable day. Rain, Rain and Rain. And backpain. So I am not in a chatty mode.

Meteorologically speaking, atmospheric researchers consider June 1 as the first day of the summer season. Which is in 2 days. I think the weather is a bit old-fashioned and sticks with the astronomically idea that summer starts with the summer solstice, 21.June. I decided to give summer a gentle nudge by combining 2 of my favourite Delia Smith`s recipes: The Piedmont Roasted Peppers and the Fried Halloumi Cheese with Lime and Caper Vinaigrette

Roast Pepper and Halloumi with lemon caper dressing

  

2 red peppers

2 tomatoes

Fresh basil leaves, torn

125g Halloumi

1 tbsp capers in brine, drained, washed and chopped

½ tsp Dijon mustard

A squeeze of lemon juice

olive oil

salt

10 black olives, de-stoned

Crusty bread, to serve

Pre-heat the oven to gas mark 5 (200°C).

Cut the peppers in half and deseed, but try to leave them as intact as possible. Cut tomatoes in quarters and fill each pepper half with 2 quarters. Add some of the capers to the tomatoes and tug in some of the basil leaves. Pour a little bit of olive oil over it, a sprinkle of salt and put into the oven until softened (about 45 minutes).

Take them out of the oven and let them cool a bit.

Make a dressing from the rest of the capers, Dijon mustard, basil leaves, lemon juice, salt and olive oil.

Slice the Halloumi, brush with olive oil and put it into a hot griddled pan.

Fry for about 5-8 minutes and then arrange the peppers on a plate, put the olives in and around it, top with the Halloumi and spoon the sauce over it. Serve with crusty bread to mop up the juices.

Verdict:

I don’t think the tomatoes worked here well, so I will omit them in the future. Apart from it: Very nice and and will definitely do again.