Events and Celebrations

  • 8 anchovy fillets, halved
  • 1 garlic clove, sliced
  • 225 g (8 oz) cherry tomatoes, halved
  • 1 tablespoon pesto (see pages 12–13 for homemade)
  • 1 red pepper, halved, cored and deseeded
  • 1 yellow pepper, halved, cored and deseeded
  • 100 g (3½ oz) haloumi cheese, cut into 4 slices
  • 1 tablespoon olive oil
  • 1 handful rocket
  • 1 tablespoon toasted pine nuts

Mix together the anchovies, garlic, tomatoes and pesto.

Put the peppers on a baking sheet, cut sides up, and fill with the anchovy mixture. Lay a slice of haloumi over each and drizzle over the oil.

Cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until the peppers are tender and the cheese is golden.

Top with the rocket, scatter over the pine nuts and serve.

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