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Sausages with halloumi and peppers

Recipe by Nigella Lawson from Nigella Express

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If you slice them thinly enough, you can use fresh bell peppers here. Merguez is my spicy sausage of choice, but chorizo has a longer fridge life if that's a consideration.

Ingredients

8 merguez Sausages or other spicy sausages, such as chorizo, weighing about 340g in total
250 g block Haloumi
220 g jar of flame roasted Peppers drained
1 tablespoon garlic-flavoured Oil

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Method

Preheat the oven to 220C/425F/Gas 7.
Place the sausages into a low-sided roasting tin (this makes the cooking time shorter).
Cut the halloumi into 0.5cm/¼in slices and lay them on and around the sausages in the tin.
Cut the peppers into chunks and strew them around the sausages and cheese. Drizzle over the garlic-flavoured oil.
Transfer the tin to the oven and bake for 15-20 minutes, or until the sausages and cheese are golden-brown.

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Notes & Tips

Recipe taken from Nigella's book, "Nigella Express" For more recipes, please visit the BBC website: www.bbc.co.uk/food

Recipe Rating

What do you think?

Snakeboy January 2010

This is a magnificent recipe - simple and delicious. If the peppers are marinated in garlic oil and oregano, it adds just a little more. Great stuff.

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