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 garlic cloves
- 1 tbsp sherry vinegar
Nutrition (per serving)
- Calories
- 446 kcal
- Protein
- 18.4 g
- Carbohydrate
- 9.4 g
- of which sugars
- 7.4 g
- Fat
- 36.3 g
- of which saturates
- 13.2 g
- Fibre
- 4 g
- Salt
- 2.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Drizzle with 2 tablespoons of olive oil and roast for 20 minutes until soft and lightly charred.
- 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
Spread the romesco sauce back onto the tray. Lay sliced halloumi on top and scatter over the almonds.
- 5
Return to the oven for 12 minutes until the halloumi is golden and the almonds are toasted. Serve with crusty bread.
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