Pimientos with Halloumi

Ingredients for 2 servings:

• 200 g Padrón peppers
• 250g halloumi
• 1 lemon(s), organic
• 6 sprigs of oregano, fresh
• 4 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Fried peppers with grilled cheese

Wash the pimientos and pat dry. Pat the halloumi dry and cut into slices about 1 cm thick. Wash the lemon in hot water and dry it. Grate about 1/2 teaspoon of the zest and squeeze about 2 tablespoons of the lemon juice. Wash the oregano, shake it dry, pick the leaves and finely chop them. Then mix the zest, juice, oregano and 3 tablespoons of oil to make a vinaigrette. Heat 1 tablespoon of olive oil in a griddle pan and fry the pimientos and halloumi slices over medium heat for about 5 minutes, turning frequently. The pimientos should be blistered and the halloumi should be golden brown. Arrange the pimientos and halloumi on plates and drizzle with the vinaigrette. Garnish with a little oregano and serve immediately while hot. Serve with ciabatta or similar light bread.