I had made a large batch up my thai curry paste and frozen some of it. I had also bought what can only be described as gigantium peppers from Borough market last week and with my new discovery of halloumi at Lidl for only £1.69 a packet, I want a roasted pepper and halloumi salad. This is where the thai curry paste became handy! I know you can buy this stuff from the supermarket in jars, but there really is nothing like the freshness of blending it yourself. You can also buy (the slight cheat) lemongrass in jars.
What you will need
3 table spoons of groundnut oil
2 tea spoons thai green curry paste
1 large red pepper
1 large yellow pepper
2 onions
1 packet of halloumi cheese
2 handfuls of cherry toamtoes
2 table spoons sesame seeds
2 table spoon lemon juice
Fresh coriander
Firstly chop the peppers into chunks and slice the onions into chunky slices.
Next toss through with two tablespoons of the oil and the two tea spoons of thai green curry paste. Season with salt and roast in a pre heated oven at 200 degrees for 20 minutes.
Meanwhile cube the halloumi. After twenty minutes, add these to the roasting pan with the tomatoes, toss through the oil and paste and roast for a further 10-15 minutes.
Next dry toast the sesame seeds.
Finally, when the halloumi has browned, mix with the sesame seeds, the final table spoon of oil, the lemon juice and chopped coriander.
Dish up on a bed of leaves and enjoy, or savour with noodles simply dressed in soy.
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