Grilled Bell Peppers With Halloumi

• 3 Bell peppers (preferably one of each color)
• 1 block Halloumi cheese cut into 1 cm thick slices
• 1 teaspoon Fennel seeds
• 1 teaspoon Bishops weed (Ajwain)
• 2 tablespoons Oil
• Juice from 1/2 a lemon
• Fresh cracked peppercorn to taste

1. There is no salt to taste line in the list of ingredients & that is on purpose. The Halloumi tends to be so salty, its more than enough to season the peppers.
2. Grill the Halloumi cheese well on both sides (~ 3-4 mins each side) such that they acquire distinct grill char marks. The trick to getting the clean marks is to leave them undisturbed on the grill for the required time until the charred lines 'detach' from the grill.
3. Cut the bell peppers such that they form as flat a piece as possible and grill them until the char marks appear (You may have to use a heavy press to keep them down on the grill).
4. Cut the Halloumi and bell peppers into strips once they cool and toss them into a mixing bowl.
5. Heat the oil in a skillet and add the Fennel and Ajwain. once they start giving out their characteristic aroma, pour the mix into the Halloumi & bell pepper and toss to combine.
6. Drizzle the lemon juice, add the cracked peppercorn and serve warm with pita or naan.

bell peppers, halloumi cheese, fennel seeds, bishops weed, oil, fresh cracked peppercorn

Taken from food52.com/recipes/28945-grilled-bell-peppers-with-halloumi (may not work)