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