Romesco-Roasted Halloumi with Padron Peppers and Almonds

Ingredients

• 250 g halloumi
• 200 g padron peppers
• 4 plum tomatoes
• 200 g roasted red peppers in a jar
• 50 g blanched almonds
• 2 tsp smoked paprika
• 4 tbsp olive oil
• 3 clove garlic cloves
• 1 tbsp sherry vinegar

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Halve the plum tomatoes and place cut-side up on a large baking tray with the padron peppers and garlic cloves (unpeeled).

2. 2

   Drizzle with 2 tablespoons of olive oil and roast for 20 minutes until soft and lightly charred.

3. 3

   Squeeze the garlic from its skin and blend with the roasted tomatoes, jarred roasted peppers, smoked paprika, sherry vinegar and remaining olive oil to make a rough romesco. Season to taste.

4. 4

   Spread the romesco sauce back onto the tray. Lay sliced halloumi on top and scatter over the almonds.

5. 5

   Return to the oven for 12 minutes until the halloumi is golden and the almonds are toasted. Serve with crusty bread.