Halloumi a la parrilla con pimiento asado y chimichurri

Ingredientes

• 2 blocks halloumi (approx. 225 g each), sliced into 1 cm-thick pieces
• 3 bell peppers (red and yellow), cut into large pieces
• 3 tbsp olive oil
• 30 g fresh parsley, finely chopped
• 2 cloves garlic, finely chopped
• 3 tbsp olive oil (for the chimichurri)
• 1.5 tbsp red wine vinegar
• 0.5 tsp dried chili flakes
• Salt and freshly ground pepper to taste

Preparación

1. 1

   Make the chimichurri: finely chop the parsley and garlic and mix with olive oil, red wine vinegar, dried chili flakes, salt and pepper. Set aside to let the flavors meld.Cut the peppers into large pieces and lightly brush them with olive oil. Heat the grill pan over medium-high heat until very hot.Grill the pepper pieces 3 to 4 minutes per side until softened and marked with nice grill lines. Remove them from the pan and set aside.Slice the halloumi into pieces about 1 cm thick and pat them dry with paper towels. Brush the slices on both sides with a little olive oil.Place the halloumi slices in the hot grill pan and grill them 2 minutes per side without moving them. This gives you the best grill marks and an even golden crust.Arrange the grilled peppers on a platter, top with the halloumi and spoon the chimichurri generously over everything. Serve immediately—halloumi is at its best while still warm.