Halloumi And Pepper Summer Salad

INGREDIENTS:

1 x 250g pack of Halloumi cheese, cut into 8 slices
 
Chargrilled Pepper Salad:
2 small orange peppers
2 small red peppers
2 small yellow peppers
Dressing:
4 tbsp good olive oil
1 plump clove of garlic, puréed
1 tbsp balsamic vinegar
1 tbsp lemon juice
Salt and black pepper
2 tbsp flat leaf parsley, chopped
2 tbsp capers, drained
100g (3½ oz) Kalamata olives, pitted and halved

Method

Halve and deseed the peppers and place on the Rayburn grill rack, in its highest position, placed in the meat tin.

Main Oven at220°C(425°F), Gas mark 7: Slide the tin onto the second set of runners down in the Main Oven and grill for about 20 minutes.  Turn once, until the skins are browning and the peppers are tender.

Place the grilled peppers into a large plastic bag and seal. Leave until cool, but not cold, then peel off the skins and discard.  Cut the peppers into strips and put into a bowl.  Mix the dressing ingredients together and pour over the peppers, lightly turn and place in a serving dish.

Hotplate cooking:  Place a piece of Bake-O-Glide onto the simmering side of the Hotplate and put the cheese slices on this, cook until browned then turn the cheese slices over and cook the other side.  

Arrange the cheese and salad on plates and serve with crusty bread.