Halloumi pack with vegetables

Name: Halloumi pack with vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: some stem(s) fresh herbs (e.g. parsley, rosemary, chives and thyme); 0?$? Garlic cloves; 100 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 2 medium zucchini; 1 glass (370 ml) roasted red pepper; 600 g Halloumi (Cypriot cheese; see right); 2 TABLESPOONS Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

some stem(s) fresh herbs (e.g. parsley, rosemary, chives and thyme)
0?$? Garlic cloves
100 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
2 medium zucchini
1 glass (370 ml) roasted red pepper
600 g Halloumi (Cypriot cheese; see right)
2 TABLESPOONS Oil
7-10 Tbsp Aluminium foil

Directions

1
For the herb butter: Wash all herbs, dab dry well and chop finely. Peel 1-2 garlic cloves and chop them finely as well. Mix butter, garlic and herbs and season with salt, pepper and fresh lemon juice.
2
Clean and wash the zucchini, quarter them lengthwise and cut into slices. Peel the rest of the garlic and chop coarsely. Drain peppers well and cut into strips.
3
Cut Halloumi into 4 slices. Heat the oil in a pan (e.g. grill pan). Fry the cheese in it from both sides for 2-3 minutes.
4
Put Halloumi on 4 large pieces of aluminium foil. Add the zucchini, garlic and paprika. Season with salt and pepper. Spread half of the herb butter in pieces on top. Close the tinfoil tightly.
5
Bake in the preheated oven (electric oven: 225 °C/circulating air: 200 °C/gas: level 4) for 10-15 minutes. Add remaining herb butter and possibly toasted bread. Drink tip: Cypriot white wine, e.g. Xynisteri.