Serves 4


  • 3 red bell peppers
  • 1 Tbsp. extra-virgin olive oil, divided
  • 1/8 tsp. kosher salt
  • Caper-Lemon Vinaigrette (see recipe)
  • 8 ounces halloumi cheese, cut into 1/3 inch-thick slices
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup mint leaves


    Active time: 25 minutes

    Preheat grill to high. Coat peppers with 1 tsp. oil and sprinkle with salt. Grill, turning as needed, until charred all over, 15 to 20 minutes. Transfer to a bowl and cover. When cool enough to handle, cut peppers in half and remove and discard seeds. Using a knife, scrape away charred skin. Cut peppers into thick slices and place in a medium bowl. Pour Caper-Lemon Vinaigrette over top and toss to coat; set aside.

    Brush cheese slices with remaining 2 tsp. oil. Grill cheese until grill marks form, about 1 minute per side. Transfer cheese to a platter along with reserved marinated peppers. Scatter almonds and mint on top and serve immediately.

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