Sophie says...

' Halloumi cheese is one of my favourites and paired with the smokey, harissa pepper dip it goes perfectly! This dish works great as a starter or to be enjoyed alongside stews and salads. I love it at lunch with a simple side of greens or salad! It is really quick and simple to make and will certainly be enjoyed by family and friends.' 

Red Pepper & Harrisa Dip with Halloumi

(GF) (VE)

Serves 2


2 Red Peppers

3 Tbsp of Olive Oil

2 Garlic Cloves 

1 Tin of Butterbeans

3 Tsp of Harrisa Paste

1 Tbsp of Pomegranate Molasses

Smoked salt and Pepper

Halloumi Cheese 

2 Tbsp of Chopped Almonds

Handful of Rocket 


  1. Drizzle the olive oil into a non-stick pan and turn onto a high heat. Place the red peppers (without the stalk) whole into the pan. Allow the peppers to char and cook. Sauté then garlic in the pan for a couple of seconds. 

  2. Place the peppers, garlic, harissa paste, salt, pepper, molasses and butterbeans into a blender. Blend until a smooth consistency is formed. Season to taste. 

  3. Pan fry the halloumi until golden. Place the butterbean dip into the bottom of a dish, top with halloumi, rocket, almonds and a dash of olive oil. Serve with flatbreads, delicious!