Capsicum with Haloumi and Olives

Capsicum with Haloumi and Olives


1 person made this

This combination of haloumi cheese, roasted capsicums, olives and capers is great as an appetiser or light lunch. Serve warm with crusty bread.

Serves: 4 

  • 4 large red capsicums
  • olive oil
  • 2 cloves garlic, sliced
  • 2 tablespoons parsley, chopped
  • 12 black olives, pitted and halved
  • 2 tablespoons capers
  • 8 1cm thick slices haloumi cheese
  • salt and black pepper to taste

Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

  1. Heat the oven to 200 degrees C. Cut the capsicums in half, remove the seeds and brush with oil. Roast on a baking tray for 40 minutes or until tender. Let cool a bit, peel and cut into thick strips.
  2. Oil an ovenproof dish and spread the capsicum strips over the base. Sprinkle over garlic, parsley, olives and capers and lay haloumi over the top. Season with salt and pepper and drizzle with a little more olive oil. Bake 12 minutes or until the cheese just starts to melt.

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