Roast red pepper mayo:
Preaheat your oven to 200C.
Lay down a sheet of foil, place the peppers ontop, rub with salt, pepper and olive oil on the until coated. Place the crushed garlic and thyme around the red peppers, seal them in the foil like a parcel and bake peppers until skins start to peel off and peppers are extremely soft.
While the peppers are in the oven, prepare the mayo by adding the egg yolks, dijon mustard, pinch of salt and pepper into a mixing bowl. Slowly add the oil while whisking until egg yolks and oil are emulsified and the have your creamy mayo (will be quite thick). When the peppers are done, allow them to cool, remove the skins and blitz skins with a quarter of the flesh of one of the peppers until a smooth paste is formed. Add the paste to the mayo and mix until encorperated (if the mayo is too thick for your liking, add some of the remaining juices from your roasted peppers to loosen up the mayo). Season with salt, pepper and lemon juice to taste. Cover and set aside.
For the chicken breasts, season them with salt, pepper, chicken spice, lemon juice, soya sauce and a thin stream of honey. Heat a medium sized frying pan to a high heat and seal the chicken on each side until you have a nice colour and finish in the oven at 180°C for about 10 minutes or until cooked.
For the bacon, fry until crispy.
For the halloumi, fry until nice and golden on each side.
Assemble the dish by finishing it with the diced avo and a dollop of the roast red pepper mayo.
Recipe reprinted with permission of Braam's Bite. To see more recipes, please click here.
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