*This recipe is gluten-free according to industry standards
Ingredients
- large flat mushrooms 4
- red pepper 1, quartered, seeds and stem removed
- olive oil 4 tbsp
- garlic 1 clove, crushed
- thyme 1 tsp of leaves
- baby plum tomatoes 6, halved
- spring onions 3, chopped
- halloumi 250g, sliced
- baby capers 1 tbsp, drained and rinsed
- red chilli 1, finely chopped
- rocket to serve
Method
-
Step 1
Heat the oven to 200C/fan 180C/gas 6. Put the mushrooms and pepper on a baking tray with a lip. Mix 3 tbsp of olive oil with 1/2 the garlic and  1/2 the thyme, and brush a little over the mushrooms and pepper. Tuck the tomatoes and spring onions inside the mushrooms, drizzle with the rest of the garlic/herb oil and season. Cover loosely with foil then bake for 20 minutes, turning the pepper quarters once. Remove the foil and bake for a further 10 minutes.
-
Step 2
Take out of the oven and turn on the grill. Add a pepper quarter to the top of each mushroom then top with a couple of slices of halloumi.
-
Step 3
Slide under the grill until the halloumi is golden on top.
-
Step 4
Mix 1 tbsp oil with the rest of the thyme, garlic, capers and chilli. Spoon over the halloumi and serve on a bed of rocket.
Nutritional Information
- Kcals 725
- Fat 57.8g
- Saturates 24.9g
- Carbs 13.6g
- Sugars 12.9g
- Fibre 5.6g
- Protein 34.7g
- Salt 4.1g
