It happens quite regularly that the decision about what weâ€™re going to eat over the weekend or over the coming week is made within few minutes on a Saturday morning depending on whatâ€™s available on the farmersâ€™ market in our area. I really enjoy my Saturday morning trips to the market and love one stand in particular, with a charming family taking the shopping experience to a whole new level. No wonder theyâ€™ve always got the longest queue. Itâ€™s well worth waiting!
Last weekend we went to the market together, and I could see a question mark on Maxâ€™s face when I happily bought a large bag full of tiny peppers for just a quid. Anything else darling? Just a few small courgettes to go with it please. Plus I think Iâ€™ve got some halloumi cheese and pine nuts at home. Weâ€™re sorted. Letâ€™s go back home and cook!
Ps. You can also use other vegetables for the filing, e.g. aubergines, onions, mushrooms, and so onâ€¦
20 small peppers, or a few large ones if you prefer
1 additional pepper (for the filing)
350g / 7 small courgettes
225g halloumi cheese
75g pine nuts
30ml / 2 tbsp walnut oil
Salt and freshly ground black pepper
Preheat the oven to 190 C / gas mark 5.
Cut the courgettes in half and then cut them into thin long sticks (julienne). Repeat the procedure with halloumi cheese. Do the same with the peppers youâ€™ve got saved for the filling (and indeed any other vegetables like aubergines or onions youâ€™d like to use).
Heat the oil in a griddling pan, add the julienned pepper and courgettes and fry for a few minutes until the vegetables start to brown.
Remove the vegetables from the pan and fry the halloumi cheese for 3-5 minutes until it starts to brown.
Cut the peppersâ€™ tops off and de-seed them if needed. Place the peppers upright in an ovenproof dish.
Place the julienne vegetables and halloumi cheese inside the peppers. Sprinkle with pine nuts and season with salt and pepper.
Place the dish in the oven and bake for 15-20 minutes.
Serve hot or cold, with hummus or sweet chilli dip.