Roasted Marinated Peppers on Garlic Toast

These roasted marinated peppers come together easily with just a few ingredients and a quick sear on the grill. Delicious when added to garlic-rubbed toast.

INGREDIENTS

250g store-bought pilau rice, warmed

10g parsley, chopped

50g pine nuts, toasted

5g thyme, picked

80g sundried tomato pesto

2 chillies, finely chopped

50ml olive oil

5g smoked paprika

Salt and pepper, to taste

3 red or orange peppers, halved lengthways and seeded

200g – 300g halloumi cheese, sliced

METHOD

Preheat the oven to 200°C/180°C fan-assisted/gas mark 6.

Place the pilau rice in a bowl with the parsley, pine nuts, thyme, pesto, chillies, 25ml olive oil, paprika, salt and pepper. Stir to combine well.

Arrange the peppers in the Le Creuset 26cm Signature Deep Round Skillet and drizzle with the remaining olive oil, sprinkle with salt and pepper and stuff with the rice.

Bake in the oven for 30 minutes or until the peppers are cooked through. Adjust the oven to grill setting. Remove the peppers and top with slices of halloumi cheese before placing under the grill for 6-8 minutes, or until the halloumi is golden brown. Serve immediately.