Peppered halloumi with a red pepper and tahina dip

The most tasty snack around, without a doubt.
 
halloumi
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Recipe from: 7 October 2010
Preparation time: 15 mins
Cooking time: 60 mins
 
 

Ingredients

 
  • Halloumi:
  • 300
    g
    block halloumi cheese
  • Milled black pepper
  • Olive oil for frying
  • Lemon wedges
  • Dip:
  • 2
    large red peppers (bell)
  • 2
    large cloves garlic, peeled
  • 30
    ml
    olive oil
  • 20
    ml
    lemon juice
  • 5
    ml
    cumin
  • 1
    tsp
    Tabasco sauce
  • 1
    tsp
    tahina
  • Salt and milled black pepper
Servings: Change Serving
 
 

Method

 
First make the dip.
Preheat the oven to 180ºC.
Cut a 2-cm slit in the side of each pepper and push the whole garlic cloves through the slits into the peppers.
Place on a baking sheet and bake for 35-45 minutes, or until the peppers are soft and beginning to brown.
Remove from the oven, place on a plate, cover, and allow to cool.
Tear open the peppers and retrieve the garlic cloves.
Pull off the skins and cores and discard the seeds.
Place the pepper flesh and garlic cloves in a blender and add the remaining dip ingredients.
Process to a smooth paste (add a little more olive oil or lemon juice if the blades are reluctant to turn).
Decant into a bowl, swirl with a little extra olive oil and sprinkle with a pinch of cumin.
Slice the cheese into 7-mm thick slices. Pat quite dry.
Rub a film of olive oil over the slices and coat generously, on both sides, with milled black pepper.
Heat the oil, about 2 Tbs, in a frying pan.
When the oil is hot, a breadcrumb should fizzle vigorously in it, add the cheese and fry, in two or three batches, until golden-brown and crisp.
This will take about a minute per side, depending on the heat of the pan.

For more of Scrumptious South Africa's recipes click here.
 

Read more on: roast  |  shallow-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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