Incercam astazi o combinatie inedita de texturi si gusturi. Halloumi la tigaie cu ardei copti si sos pesto de rosii uscate reprezinta o idee inspirata pentru un aperitiv sau chiar pentru o cina rapida si usoara.

INGREDIENTE / INGREDIENTS

(pentru 2 persoane / for 2 servings)

Pentru halloumi si ardei copti / For halloumi and baked peppers:

• 200 grame branza halloumi / 200 grams halloumi cheese
• 2 ardei copti / 2 baked peppers
• 2 lingurite otet balsamic / 2 teaspoons balsamic vinegar
• Sare / Salt
• Ulei de masline / Olive oil

Pentru pesto de rosii uscate / For dried tomatoe pesto

• 35 grame rosii uscate / 35 grams dried tomatoes
• 15 grame parmezan / 15 grams parmesan
• 10 grame nuci / 10 grams walnuts
• 1 catel de usturoi / 1 garlic cloves
• 4 linguri ulei de masline / 4 tablespoons olive oil

Sosul pesto de rosii uscate se poate pregati cu cateva zile in avans. Punem intr-un blender toate ingredientele si mixam pana cand obtinem o pasta omogena. Transferam sosul intr-un borcanel, acoperim cu ulei de masline si pastram la rece.

Pentru salata de ardei copti, coacem ardeii intr-o tigaie tip grill. Ii curatam de coaja si seminte si ii taiem felii subtiri. Adaugam sare, otet balsamic si 2 linguri de ulei de masline.

Intre timp, taiem halloumi in felii si ungem o tigaie cu putin ulei de masline. Incingem tigaia si prajim feliile de branza pe ambele parti pana cand sunt frumos rumenite.

Servim halloumi cu salata de ardei copti, pesto de rosii uscate. Presaram deasupra nuci usor prajite si taiate marunt.

Daca v-a placut halloumi la tigaie cu ardei copti si pesto de rosii uscate, puteti sa incercati si: halloumi copt in sos de rosii si usturoi, burger roz cu halloumi sau burger cu branza gouda pe gratar.

English version

Pan-fried halloumi with baked peppers and dried tomato pesto

Today we try a unique combination of textures and tastes. Pan-fried halloumi with baked peppers and dried tomato pesto is an inspired idea for a starter or even for a quick and easy dinner.

Dried tomato pesto sauce can be prepared a few days in advance. Put all the ingredients in a blender and mix until you get a homogeneous paste. Transfer the sauce to a jar, cover with olive oil and refrigerate.

For the pepper salad, cook the peppers in a grill pan. Peel them and remove the seeds, then cut them into thin slices. Add salt, balsamic vinegar and 2 tablespoons of olive oil.

Meanwhile, cut the halloumi into slices and grease a pan with a small quantity of olive oil. Heat the pan and fry the cheese slices on both sides until nicely browned.

Serve halloumi with baked pepper salad, dried tomato pesto. Sprinkle lightly with baked and finely chopped walnuts.

If you liked pan-fried halloumi with baked peppers and dried tomato pesto, you can also try: baked halloumi in tomato and garlic sauce, pink burger with halloumi or burger with grilled gouda cheese.

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