Halloumi & pesto ciabatta

These sunny halloumi and pesto rolls are perfect for a griddle or BBQ.

Ingreadient

• 2 ciabatta rolls
• 1 red pepper, cut into 8 slices
• 250g essential Waitrose Cypriot Light Halloumi, cut into 8 slices
• 2 tsp olive oil
• 1 tbsp Waitrose Green Pesto With Basil
• 1 handful wild rocket
• 1 Jack Hawkins tomato, sliced into 4

Step by step

1. Preheat the oven to 200°C, gas mark 6. Bake the rolls for 8-10 minutes.
2. Toss the pepper and halloumi in the oil and coat evenly. Griddle the peppers, 4 minutes each side, remove and keep warm in a large bowl, then griddle the halloumi for 1 minute each side and add to the bowl. Toss in the pesto.
3. Cut the rolls in half and brush the cut sides with oil and griddle for 1 minute to toast. Top each with rocket, a slice of tomato, 2 slices of halloumi and peppers.