[recipe by Gosia & Marcin]

INGREDIENTS

• 500 g tomatoes (cut into small wedges)
• 1 garlic head (cloves separated, peeled)
• 1 tbs olive oil
• 3 huge red bell peppers
• 250 g halloumi cheese (sliced)
• fresh or dried thyme – optional
• black peppercorns

EQUIPMENT

• large baking tray lined with non-stick Teflon sheet
• oven with grill

METHOD

1. Burn peppers over gas until each side is black.
2. Place in container, cover with lid, let them steam for about 10 – 15 minutes.
3. Rub of with your hands some burned skin, but not all.
4. De-seed and cut into straps, leave aside.
5. Drizzle tomatoes and garlic with olive oil, then arrange them on baking tray and grill until tomatoes and garlic start getting brown.
6. Top them with previously roasted peppers, halloumi cheese, sprinkle with thyme and freshly ground pepper.
7. Place back under the grill until cheese start turning golden brown.
8. Serve immediately.

Serves 4 – 6 people as a side dish.

NOTES

You can top any roasted vegetables with halloumi this way.

It works also well with mushrooms and pasta bakes.