4 red capsicums from a jar
1 block halloumi, thickly sliced
2 thyme sprigs
1 tbsp olive oil
½ lemon juiced and lemon thinly sliced
½ garlic clove, crushed
200 g spinach
Crusty bread to serve (optional)
- Heat the oven to 220C/fan 200C. Put the capsicums and halloumi in an ovenproof dish. Mix the thyme with 1 tbsp olive oil, the lemon juice and the garlic and spoon over the top. Add the lemon slices.
- Bake for 10 minutes until the cheese is soft and gold-tinged. Wilt the spinach in a pan with a little oil, then divide it between 2 plates. Spoon the halloumi, capsicums and any juices on top. Serve with crusty bread.