Pan-fried halloumi with caper and lemon dressing
with Peppadew® Mild Whole Sweet Piquanté Peppers 400g
Peppadew South Africa

Ingredients

1 200g block halloumi
3 tbsp extra virgin olive oil
8 Peppadew® Mild Whole Sweet Piquanté Peppers quartered
1 lemon zested and juiced
1 tbsp honey
1 tbsp small capers
15g flat leaf parsley finely chopped
100g wild rocket
1 lemon for quartering

Method

Drain the halloumi and then slice in half the long way. Slice each piece in half and then halved again until you have 8 slices.
Heat a frying pan with the 1 tbsp of the oil. Brown the halloumi on both sides, about 1 minute each.
Remove from the pan and drain on paper toweling. Add the remaining oil to the frying pan and add the capers, honey, lemon juice and zest and the Peppadew® Mild Whole Sweet Piquanté Peppers.
Season and cook for 1minute and then remove from heat. Add the parsley. Place two halloumi on each place and a large handful of rocket. Pour the dressing over each and serve with a lemon wedge.
Recipe Courtesy: Peppadew.com