Source www.visitcyprus.com

Source www.visitcyprus.com

Category:	Appetizer
Seasons:	All
Cuisine Type	COM_JOOMRECIPE_CUISINE_Cyprus

For 4 Person(s)

8 slices hard halloumi (dry the brine)
2 large,firm tomatoes
1 red pepper
1 green pepper
1 yellow
4 cups tender spinach leaves with vibrant deep green colour
1/2 cup olive oil
1/2 cup carob syrup
2 spoons shredded oregano, thyme, basil, rosemary
salt,pepper

wash and dry all the vegetables. brush the peppers with olive oil and roast them in the oven at 180 c for approximately 30 minutes, turning occasionally until they have a brown colour on all sides.
cut the tomatoes into thick, equal sizes, round slices and brush them also with olive oil.
when peppers are roasted remove from the oven and peel away off the skins. with a sharp knife halve peppes crosswise, remove the seeds and leave them to drain.
put them in a bowl, sprinkle with herbs, and drizzle with the remaining olive oil. let them maninate overnight.
in a small pan heat 2-3 spoons olive oil and saute the spinach on medium heat. season with salt and pepper, remove it from the pan and keep it warm. in the same pan saute the tomatoes on both sides for approximately 1 minute each side.
add the halloumi to a hot griddle pan and cook until golden-brown griddle marks appear on both sides.
serve traditional halloumi with a unique way: place a little spinach onto the plate and stack alternate slices of tomato, pepper and halloumi on top. repeat and top with a slice of pepper. drizzle with carob syrup and finish with your favourite garnish.