Ingredients
2 red peppers
Crostini:
12 x 1 cm thick slices of bagette
olive oil
1 clove of garlic peeled
Haloumi:
200 grams haloumi
2 Tablespoons olive oil
1 clove garlic, crushed
sea salt and freshly ground pepper
To assemble:
olive oil for cooking
2 tablespoons basil pesto
Preparation
Peppers: Place the peppers in a baking sheet and roast until tender but not falling apart. Cool and peel, seed and cut into 2 cm wide strips. Crostini: Brush both sides of the bread with a little olive oil and place on baking tray. Bake until golden and crisp a rub one side with a cut clove of garlic. Haloumi: Slice the haloumi into 3 cm x 1 cm rectangles. Combine the oil and garlic in a shallow dish and season. Add the haloumi and turn to coat in the oil. Assembly: Lay out the pepper strips and season. Put a slice of haloumi in the centre and fold over the pepper strip,leaving the ends of the haloumi poking out. Secure with a tooth pick. Heat olive oil in a saute pan and cook for 1 minute on each side. Drain on kitchen paper. To Serve: Place the pepper parcels on the crostini and remove the toothpick. Top with pesto and a grind of black pepper.
