Haloumi cheese has a wonderful creamy taste yet it stands up to grilling and holds its shape. It will absorb marinades really well and here I've used tamarind sauce, which adds a sweet and sour dimension. If you can't obtain tamarind sauce, I've suggested a substitute below.
Ingredients
4 (bell) peppers
1 aubergine (egglant) cut into 3 cm pieces.
400g tin of chopped tomatoes
200ml red wine
225 g haloumi cheese
2 tbsp oil
1 tbsp sweet paprika
1/2 large onion, chopped
3 tbsp tamarind sauce*
Salt to taste
Parsley to serve
*If you can't obtain tamarind sauce use apricot jam or honey with a tsp of soy sauce and a squirt of lemon.
Method
Ingredients
4 (bell) peppers
1 aubergine (egglant) cut into 3 cm pieces.
400g tin of chopped tomatoes
200ml red wine
225 g haloumi cheese
2 tbsp oil
1 tbsp sweet paprika
1/2 large onion, chopped
3 tbsp tamarind sauce*
Salt to taste
Parsley to serve
*If you can't obtain tamarind sauce use apricot jam or honey with a tsp of soy sauce and a squirt of lemon.
Method
- Cut the haloumi into slices and place in a bowl with the tamarind sauce. Mix well, cover and marinate for an hour (or longer if you wish).
- Heat the oven to 180 C. Place the aubergine pieces on a baking sheet and toss in 1 tbsp oil. Bake for 25 minutes until almost softened and slightly crispy.
- De-seed and slice the peppers into large pieces. Place skin side up under a grill (broiler) until charred. Place the peppers in a storage bag and leave to cool.
- When cooled peel off some of the skin, leaving some charred parts.
- Heat the oil in a shallow pan (a frying pan is fine) and add the chopped onion. Cook slowly for 15 minutes until the onion is softened.
- Add the tinned tomatoes, wine, paprika, peppers and aubergines and simmer for 15 mins. Add salt to taste.
- Meanwhile, heat a griddle pan and add the haloumi pieces, turning once to ensure that both sides are charred.
- Add the haloumi to the stew and sprinkle with chopped parsley.
- Serve with flatbread to mop up the sauce.
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