Schwartz September 2019

Pan Fried Spicy Halloumi on Pepperonata

John Benson-Smith
Serves: 4
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Gluten and dairy free


  • Bell peppers 5 mixture of red, yellow and orange, de-seeded and sliced
  • Olive oil 6 tbsp
  • Onion 1 large, peeled and sliced
  • Garlic cloves 2, finely grated
  • Capers 2 tbsp, drained
  • Sultanas 1 large handful
  • Halloumi cheese 2 packets (goat’s milk, or use silken tofu for vegans)
  • Red & Black Pepper seasoning
  • Vegetable oil 2 tbsp
  • Salt 1/2 tsp
  • Freshly ground black pepper 1/4 tsp


  1. Heat oil in a heavy-based pan and add the onions. Reduce heat and cook without colouring for about five minutes.
  2. Add garlic and peppers. Cook without colouring for about 10 minutes on a medium heat until wilting.
  3. Season and add sultanas. Cook for 40 minutes on low heat until very soft and melting - add a little olive oil if the mixture is too dry. Stir occasionally.
  4. Add capers and check seasoning.
  5. Unwrap halloumi, slice into 1cm thick pieces.
  6. Heat a sauté pan, add a little vegetable oil and once hot add sliced halloumi cheese and cook over a medium heat for about five minutes until the underside starts to brown.
  7. Sprinkle a little red and black pepper seasoning onto the top sides of the cheese, flip over with a palette knife to cook the other side that you have seasoned.
  8. When cheese is browned on both sides, remove from the pan and place on kitchen paper to drain.
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