We've built an extraordinary reputation. We mean to keep it.

background Layer 1

We add recipes all the time, bookmark your favourites!

Halloumi and Roasted Red Pepper Salad


Recipe Name:  Halloumi and Roasted Red Pepper Salad recipe with instructions for Aga range cookers


Meal Type: Main Course
Prep Time: 10 Minutes

Cook time: 40 Minutes

Servings: 4


A tasty salad packed with Mediterranean flavours! Halloumi is a Cyriot cheese with a high melting point – slice and fry directly on the simmering plate until crisp and bronzed. Served with some crusty bread, this is a satisfying and substantial main-course salad. 

You'll need...


  • 3 peppers (a mix of red, orange or yellow)
  • 2 tbsp. pine nuts
  • 140g /5oz rocket
  • 200g/7oz assorted tomatoes (a mix of colours looks great)
  • handful pitted kalamata olives
  • 250g block halloumi (approximately 9oz)
  • 1.5 tbsp. fresh lemon juice
  • 3 tbsp. extra virgin olive oil
  • pinch sugar
  • salt and pepper
  • 1 tsp. freshly chopped oregano
  • Method:

    1. Halve the peppers and scoop out the seeds. Place them cut side down on the grill rack inside a ‘fits-on-runners’ roasting tin. Slide the tin onto the second runners in the roasting oven and ‘grill’ the peppers for 25-35 minutes, turning half way through. Once they are soft and the skin has started to brown, remove and place in a freezer bag until cool enough to peel (this makes the skins easier to peel off).

    2. Toast the pine nuts in a dry non-stick frying pan. You can do this either on the simmering plate or on the floor of the roasting oven. If you do the latter, be sure to keep a close eye on them as they burn quickly!

    3. Before assembling the salad, make the dressing. Place all the dressing ingredients into a jam jar, seal with a lid and shake well until combined. Set aside.

    4. Peel the skins off the peppers and slice each half into 3-4 wide strips. Slice the tomatoes. Start to assemble the salad – place the rocket on a large platter and top with the peppers and tomatoes. Add the olives and set aside.

    5. Slice the halloumi into 5mm pieces. Place a non stick simmering set sheet on the simmering plate and fry the slices of cheese on each side until golden (approximately 2 minutes each side). Lay the toasted halloumi onto the salad and sprinkle with the pine nuts. Drizzle with dressing and serve immediately.

    Aga range cooker tips:

    • The top of the roasting oven is extremely hot and acts as a grill – the peppers will blacken and blister perfectly here. The oven is hottest at the back and on the left hand side. Turn the tin around halfway through cooking.
    • The simmering plate is useful for far more than simmering liquids! It works perfectly as a griddle – line with a silicone baking sheet and cook directly on the surface. The surface is large enough to fit all the slices of cheese. Place the first one at the top, in the centre and continue in a clockwise direction. When turning, you will then remember in which order they started cooking!
    • Both the halloumi and the olives are salty so don’t over-salt the dressing.


    This fun family recipe has been scribed and tested by community member Antonia, who is a hard working mum with two boys. Her recipes are trialed in her much loved Aga range cooker and devoured by her family, allowing Antonia to provide accurate tips and advice on how to make the dishes a success! Go check her work out! She is a country girl, happily surrounded by an excitable Lab, her dear husband, two boys and the Cotswolds. 

    < back to our 'Recipes with instructions for Aga range cookers' homepage.