• Recipe by
  • Prep time
    5 minutes
  • Cook Time
    15 minutes
  • Serves

Equipment: The Ultimate Skillet


3 medium sized bell peppers, assorted colours and roughly chopped

8oz (230 g) package of halloumi cheese, roughly chopped into bite sized chunks

1½ tablespoons olive oil

Mixed salad leaves

A handful of mixed fresh herbs such as mint, coriander, parsley and basil

1 lemon

Pomegranate seeds, optional

Salt and pepper


Drizzle half the olive oil into a cast-iron skillet and toss in the bell pepper chunks. Season with salt and pepper and sauté until they’re slightly charred on each side but still retain some bite.

Remove the peppers and allow them to cool in a bowl while you add the remaining olive oil into the skillet and toss in the halloumi. Make sure to turn the halloumi chunks frequently so they don’t stick to the skillet. If they begin to stick, add a splash of lemon juice to deglaze the pan.

Allow the halloumi to cool alongside the peppers and toss the salad leaves and herbs in a large bowl with a squeeze of lemon juice and salt and pepper.

Once the peppers and halloumi have cooled, toss through with the rest of the salad and season to taste. The halloumi is salty so don’t overdo it with the salt!

Finish with a sprinkling of pomegranate seeds and enjoy!

Halloumi and bell pepper salad

Cooking a delicious meal is not im-pot-ssible when you use the right cookware.

Shop cookware
Melanie Hadida