Prep time5 minutes
Cook Time15 minutes
Equipment: The Ultimate Skillet
3 medium sized bell peppers, assorted colours and roughly chopped
8oz (230 g) package of halloumi cheese, roughly chopped into bite sized chunks
1½ tablespoons olive oil
Mixed salad leaves
A handful of mixed fresh herbs such as mint, coriander, parsley and basil
Pomegranate seeds, optional
Salt and pepper
Drizzle half the olive oil into a cast-iron skillet and toss in the bell pepper chunks. Season with salt and pepper and sauté until they’re slightly charred on each side but still retain some bite.
Remove the peppers and allow them to cool in a bowl while you add the remaining olive oil into the skillet and toss in the halloumi. Make sure to turn the halloumi chunks frequently so they don’t stick to the skillet. If they begin to stick, add a splash of lemon juice to deglaze the pan.
Allow the halloumi to cool alongside the peppers and toss the salad leaves and herbs in a large bowl with a squeeze of lemon juice and salt and pepper.
Once the peppers and halloumi have cooled, toss through with the rest of the salad and season to taste. The halloumi is salty so don’t overdo it with the salt!
Finish with a sprinkling of pomegranate seeds and enjoy!