Capsicum, haloumi and basil parcels

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Middle Eastern

Healthy options: Gluten free; Healthy

Serves: 4

Type: Easy; Family

Tools

Kitchen friendly view

Photography: Tanya Zouev

By Suzanne Gibbs and Lucy Nunes

Ingredients

4 red capsicum
200g haloumi, cut into 4 slices
1/3 cup (80g) olive tapenade
¼cup basil leaves
grated rind and juice of 1 lemon

Preparation method

Preheat barbecue on high. Cook capsicum on grill plate for 15-20 minutes, turning frequently, until skin blackens and blisters and flesh is tender. Place in a plastic bag. Set aside to cool. Scrape away skin. Cut each in half lengthways. Remove seeds and membrane.

Place a haloumi slice on a capsicum half. Top with one quarter of tapenade, basil leaves and lemon rind. Cover with another capsicum half and secure with string. Repeat to make four parcels.

Cook on grill plate on medium heat for 3-5 minutes each side, until cheese begins to melt. Drizzle with lemon juice and serve immediately.

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