Charred pepper and halloumi stew

Halloumi stew

I’m going to apologise in advance. It’s only a small apology as I’m in love with Anna Jones’ recipes – as anyone who has read my blog knows. But, just recently, I’ve decided to stop pretending that I want to eat anyone elses food and cook my way through her books. They are fab and if I had to cook from them for the rest of my life, I don’t think I’d be that bothered. So, sorry! For the next few weeks it’s going to be an Anna fest (or feast, if you like).

Where to begin, well this charred pepper and halloumi stew from Anna’s a modern way to eat seemed liked a good idea. There was no picture to accompany this recipe – a little disappointing as the rest of the images in the book make you want to lick the page, but as the husband and I are both fans of halloumi and tomatoes, it seemed an ideal choice for a relatively quick and easy weekday supper.

The heady combination of salty halloumi, olives and capers and sweet peppers and tomatoes, topped with the fresh tang of mint, basil and parsley, is hard to beat and with barely any cooking (save faffing around charring peppers and peeling off their blackened skin), it’s pretty simple to make too.

Anna describes the dish as ‘somewhere between a warm salad and a fresh herby stew’. I cooked the tomatoes a little longer than the suggested couple of minutes, which meant my version was definitely erring more towards a stew. With the summer appearing to be well and truly over, that’s just what I wanted.

Served up with hunks of crusty bread, I’ll definitely be making this again.

The verdict from the husband: ‘Mmmm, that’s delicious.’ And he wasn’t wrong.

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One thought on “Charred pepper and halloumi stew

  1. I made this last night. I didn’t have Harrisa paste so used Samabal Eolek added a garlic clove, cumin and Caraway seeds, which I pounded and served it on brown rice. Delicious, would make it again 🙂

    Like

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