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• 40 minutes

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• serves 2

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• Easy

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 Try our easy halloumi-stuffed garlic mushrooms. This vegetarian halloumi recipe makes for a moreish midweek meal for two. Plus it's     gluten free, too

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 *This recipe is gluten-free according to industry standards

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 INGREDIENTS:

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• large flat mushrooms 4

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• red pepper 1, quartered, seeds and stem removed

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• olive oil 4 tbsp

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• garlic 1 clove, crushed

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• thyme 1 tsp of leaves

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• baby plum tomatoes 6, halved

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• spring onions 3, chopped

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• halloumi 250g, sliced

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• baby capers 1 tbsp, drained and rinsed

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• red chilli 1, finely chopped

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• rocket to serve

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 METHOD:

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• Step 1 : Heat the oven to 200C/fan 180C/gas 6. Put the mushrooms and pepper on a baking tray with a lip. Mix 3 tbsp of olive oil with 1/2 the garlic and  1/2 the thyme, and brush a little over the mushrooms and pepper. Tuck the tomatoes and spring onions inside the mushrooms, drizzle with the rest of the garlic/herb oil and season. Cover loosely with foil then bake for 20 minutes, turning the pepper quarters once. Remove the foil and bake for a further 10 minutes.

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• Step 2 : Take out of the oven and turn on the grill. Add a pepper quarter to the top of each mushroom then top with a couple of slices of halloumi.

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• Step 3 : Slide under the grill until the halloumi is golden on top.

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• Step 4 : Mix 1 tbsp oil with the rest of the thyme, garlic, capers and chilli. Spoon over the halloumi and serve on a bed of rocket.

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 Nutritional Information:

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• Kcals 725

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• Fat 57.8g

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• Saturates 24.9g

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• Carbs 13.6g

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• Sugars 12.9g

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• Fibre 5.6g

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• Protein 34.7g

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• Salt 4.1g

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