BBQ Peppers and Halloumi

Mon, 22 June 2026

Ingredients:

2 tbsp Rapeseed oil
½ onion, finely chopped
2 garlic cloves, crushed
1 tsp chilli flakes
1 x 400g cans cannellini beans, drained and rinsed
2 thyme sprigs
100ml vegetable stock or 1 stock cube
2 tbsp crème fraiche.
1 lemon
2 medium Peppers
2 Halloumi cheese
For the herb sauce
small bunch of leftover herbs, roughly chopped
20g mixed nuts (from end of packets)
1 garlic clove
1 tbsp red wine vinegar
7 tbsp Rapeseed oil

Method

Heat the oil in a frying pan set over a low heat on the bbq and fry the onion with a pinch of salt for 5
mins. Add the garlic and chilli flakes, and fry for 2 mins more. Tip in the beans, thyme and stock,
bring to a simmer and cook for 15 mins, or until the beans have broken down a little. Stir in the
crème fraîche and lemon zest.

To make the herb sauce, put your herbs,nuts, garlic, vinegar and oil in a pestle and mortar and crush
everything together – this will take about 5 mins. Or blend in a food processor until combined but
not too smooth.

Cut the Aubergines in half lengthways and score the cut side in a diamond pattern using the tip of a
knife. Rub with some oil, then put directly on the grill and cook for 7-10 mins on each side, repeat
with the Halloumi. Spoon the bean ragout on a serving plate, top with the aubergines and Halloumi
and then the herb sauce, finish with a squeeze of lemon (keep the skins to clean the bbq).