HALLOUMI-STUFFED GARLIC MUSHROOMS

• Preparation Time: 40 minutes
• Serving:  Serves 2
• Difficulty: Easy

Try our easy halloumi-stuffed garlic mushrooms. This vegetarian halloumi recipe makes for a moreish midweek meal for two. Plus it's     gluten free, too

This recipe is gluten-free according to industry standards

Ingredients

• Large flat mushrooms 4

• Red pepper 1, quartered, seeds and stem removed

• Olive oil 4 tbsp

• Garlic 1 clove, crushed

• Thyme 1 tsp of leaves

• Baby plum tomatoes 6, halved

• Spring onions 3, chopped

• Halloumi 250g, sliced

• Baby capers 1 tbsp, drained and rinsed

• Red chilli 1, finely chopped

• Rocket to serve

 Method:

• Step 1: Heat the oven to 200C/fan 180C/gas 6. Put the mushrooms and pepper on a baking tray with a lip. Mix 3 tbsp of olive oil with 1/2 the garlic and  1/2 the thyme, and brush a little over the mushrooms and pepper. Tuck the tomatoes and spring onions inside the mushrooms, drizzle with the rest of the garlic/herb oil and season. Cover loosely with foil then bake for 20 minutes, turning the pepper quarters once. Remove the foil and bake for a further 10 minutes.

• Step 2: Take out of the oven and turn on the grill. Add a pepper quarter to the top of each mushroom then top with a couple of slices of halloumi.

• Step 3: Slide under the grill until the halloumi is golden on top.

• Step 4: Mix 1 tbsp oil with the rest of the thyme, garlic, capers and chilli. Spoon over the halloumi and serve on a bed of rocket.

Nutritional Information:

• Kcals 725
• Fat 57.8g
• Saturates 24.9g
• Carbs 13.6g
• Sugars 12.9g
• Fibre 5.6g
• Protein 34.7g
• Salt 4.1g