BBQ Halloumi Wrapped in Red Pepper

Not to generalise but I think sometimes carnivores can be a little unimaginative with vegetarian guests at a BBQ. Imagine there surprise when the vegetable kebab and quorn burgers don't arrive.

These peppers are substantial enough for a main dish and pack a little chilli kick.

- 4 red peppers
- 200g block of halloumi, sliced into 4 (5mm thick)
- 1 lemon, zested and juiced
- 1 red chilli, finely chopped
- 2 tsp chopped oregano or 1 tsp dried
- 4 green olives, cut into slivers

Roast or grill the whole peppers until they begin to soften (you can skin them if you like). They need to be soft enough to wrap the cheese but not to soft that you won't be able to cook them again.
Open each pepper by making a cut down one side then removing the tops and bottoms so you have a strip.
Put a slice of halloumi in the centre of each, sprinkle with the lemon zest, lemon juice and chilli to taste. Divide the oregano and olives between them then wrap the peppers around the halloumi. It doesn't matter if the cheese sticks out the ends a bit.
Tie the rolls with some kitchen string that your soaked in water ( lay the string over the front, cross at the back at a right angle and tie at the front0. I think maybe a cocktail stick would work as well.
Cook the parcels on the BBQ for around 5 minutes each side or until they are starting to char and the cheese is browning at the ends and softening. Watch you don't burn the string or you'll be digging those quorn burgers out.
You can prinkle with a few more olive slivers and oregano leaves if you had fresh to posh it up a bit.

As tasty as they were I should of cooked them a little longer till they charred but everything else was ready and we were very hungry, plus I would have risked losing my trademark rubbish photograph


Time taken     1 hr 15 mins
Effort     2.5/5
End result 3.5/5

RAINING?
Grill or griddle the parcels