In accordance with government guidelines and the criteria laid down by the Foods Standards Agency (FSA) (and because you are all, dear readers, lazy obese mollycoddled porcine cretins incapable of making a decision unless the myriad complexities of an issue are reduced to a simple 3-digit number) yumblog will in future state the calorific value of all published recipes. Olive Magazine claims this dish feeds a family of 4 and contains a modest 206 calories per portion, however, we scoffed the lot between the two of us, so perhaps that should be modified to 412 calories. Oh, and there was the accompaning bottle of red (500 calories) and the jar of olives nibbled during preparation (230 calories) and afterwards a few tiny chunks of Green and Bla …
Preparation time: 10 – 15 minutes
Cooking time: 20 – 30 minutes
Skill level: easy
Serves: 2 (or 4 imaginary people)
Recipe: Olive magazine
- halloumi – an – 250g
- 4 red peppers
- 1 red chilli – finely chopped
- 1 lemon – zest and juice
- fresh oregano – chopped – 2 tsp
- 4 olives – cut onto slivers
Grill the peppers whole until softened but not fully cooked – about 10 minutes.
Cut off the top and bottom of the peppers, cut up one side and open out to form a single sheet. Remove the seeds and pith.
Mix together the remaining ingredients.
Cut the halloumi into four and place each piece in the centre of a pepper.
Spoon over the chilli/lemon mixture.
Fold the pepper over the halloumi and tie with wet string.
Place under a hot grill until the peppers have blistered and the halloumi started to brown. Turn over and repeat.
Serve immediately (do not eat the string) .
Verdict: Very good and pretty filling – perhaps it really was meant to serve 4.
Drink: 500 calories.
Entertainment: ‘The Edukators’ on DVD. “Your days of plenty are numbered…”