The new barbie stars: Halloumi with red peppers, artichoke and preserved lemon

The new barbie stars: Halloumi with red peppers, artichoke and preserved lemon

Summer on a plate. After returning from Morocco, I started putting preserved lemons into everything – they work beautifully against the red peppers in this dish.

SERVES 6

PREP 10 minutes

COOK 20 minutes

6 pointy red peppers

A handful of fresh thyme

6 cloves of garlic

1 tbsp olive oil

250g manouri, kefalotyri or halloumi cheese, sliced

FOR THE MARINATED ARTICHOKES

1 preserved lemon, finely chopped

1 lemon, juice only

280g jar of sliced artichokes, drained

2 tbsp oil from the artichoke jar

A handful of fresh thyme leaves

  • Make a cut down the side of each pepper, and carefully stuff each one with a few thyme sprigs and a garlic clove.
  • To make the marinated artichokes, rinse the chopped preserved lemon well in a sieve (there’s plenty of salt from the cheese, so you’re taking off some of the brine). Mix with the lemon juice, sliced artichokes, artichoke oil and thyme leaves, and set aside.
  • Once your barbecue is at a medium heat, rub the peppers with the olive oil, and barbecue for 3–5 minutes per side before covering with a lid or an inverted roasting tin. Cook for 25–30 minutes, until soft.
  • Once your peppers are cooked, griddle the cheese for 2-4 minutes per side, until charred. Arrange the peppers and cheese on a platter, and tip the marinated artichokes over the top. Serve hot or at room temperature.