HALLOUMI & PESTO STFD PEPPERS

Serves 4 Serve hot with salad or Cypressa couscous salad Cypressa Halloumi Cheese LIST OF INGREDIENTS 4 Peppers, halved through the stem, deseeded and stems removed 350g Cherry Tomatoes, halved Low calorie cooking spray 100g Cypressa Halloumi cheese (You can also use light version) Salt and Pepper to taste For the Pesto Slice of whole meal seeded bread Garlic cloves, crushed Large handfuls of fresh basil leaves Juice of 1 small lemon METHOD Preheat the oven to 200°C/Fan 180°C/ Gas 6 Make Pesto – Put bread into food processor and whizz into breadcrumbs. Add garlic, basil, lemon juice and little water and whizz to a loose paste. Divide the tomatoes between the pepper halves and season to taste. then spoon the pesto into peppers Put the peppers into an ovenproof shallow dish. Spray with low calorie cooking spray and roast in the oven for 20-25 minutes or until tender. Preheat the grill to high Put the halloumi pieces into the peppers, season with black pepper and cook under the hot grill for 5-10 minutes to brown the tops nicely. Recipe by Rajvinder Hayer (@cypressafoods)

For more information on HALLOUMI & PESTO STFD PEPPERS talk to Katsouris Brothers Ltd (Cypressa)