One of the sweetest memories my taste buds have had is the first time I enjoyed grilled Halloumi with peppers. It’s just a match that’s meant to be, as if they were soul mates. So really and truly, this could not go wrong. Its a brilliant idea for a vegetarian snack at a party but I can assure you that the meat eaters will be fighting for them too. You could try all sorts of peppers, from sweet peppers to paprika peppers or even chilli peppers for a fiery kick. Just make sure you do not mess around with the Halloumi. That stays the same!
Ingredients – makes how ever many you want! (Just make sure you have enough flour, egg and breadcrumbs to double coat each one)
- Bell peppers
- Halloumi cheese
- Panco bread crumbs
- Plain flour
- Houmous to dip
- Vegetable or sunflower oil
- Before you begin, remove the skin from the peppers to ensure that the flour, egg and breadcrumbs stick properly. The easiest way to do this is to hold your pepper by the stem, over the hot burner until the skin is black. Wait until it cools and then it will peel of with ease. If you haven’t got gas then put then whole in the oven until the skin is soft enough to remove.
- Cut your peppers and halloumi cheese up in to equal strips. Ideally, you want them as thin as about half a cm. And the length of the halloumi cheese itself.
- In three bowls from left to right, you want flour, then egg and finally the panco breadcrumbs.
- Holding both the the pepper and halloumi cheese together dip them into the flour, followed by the egg and finally in the breadcrumbs. Repeat this twice for each stick to coat them properly.
- Pour enough oil in a pan to cover half of the sticks. Heat up on high and then turn down to medium. Chuck a bread crumb in and if it sizzles, then it’s ready. You may want to do these in batches.
- Add each one into the oil and turn once golden brown and then place onto some tissue paper to absorb excess oil. Serve with houmous as a dip.