Grilled Halloumi Toast
Halloumi is a traditional cheese Cypriot and is considered a ‘Squeaky’ cheese. We f…
Preparation Time
|
10mins
|
Cooking Time
|
20mins
|
Level
|
Easy
|
Serves
|
4
|
Free Food
|
FF
|
Low cal spray oil
2 Large Vine Tomatoes
2 tbsp Dry White Wine
2 Garlic Cloves
4 Large Red Peppers
200g Ricotta Cheese
Salt & Pepper
small handful Basil Leaves
Heat the oven to 200C/400F/gas mark 6.
Put the chopped tomatoes into a small pan with the wine and garlic.  Bring to a simmer and cook for 20 minutes or until they become soft and pulpy.
Sieve the tomato sauce and season.
Meanwhile place the peppers under a grill and cook, turning until blistered and blackened all over. Put into a plastic bag and leave to cool.
Carefully remove the skin. Â Cut each pepper into quarters lengthways removing the seeds.
Season the ricotta cheese with salt and pepper and mix in the basil. Take a heaped teaspoon of the mixture and place at the narrow end of each pepper, place a scant teaspoon of chopped tomato on top.
Roll up and place in an ovenproof dish.
Spray each pepper 3 times with Fry Light, then put the dish into the oven to heat through for 10 minutes. While the peppers are in the oven, gently re-heat the tomato sauce before serving with the stuffed peppers.
Serve with extra basil leaves to garnish.
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