Prep: 15 minutes

Wanna try?

Wanna try?

Cook: 25 minutes

Serves: 2


  • 1 Romano pepper, sliced
  • 2 tbsp olive oil
  • 200g pack low fat halloumi cheese, diced
  • 60g pack Steve's Leaves Red Frilly Mustard & Tender Leaves
  • Drizzle balsamic glaze


  1. Place the pper in a roasting tin and toss in 1 tbsp oil and roast for 15 minutes
  2. Meanwhile, heat the remaining oil in a large frying pan and fry the halloumi for 2 minutes or until golden
  3. Toss the halloumi and peppers into the salad leaves.
  4. Drizzle with balsamic glaze.

Tip: For a meat option, add 60g diced chorizo and fry with the halloumi.

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