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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.
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.
Recipe taken from Nigella's book, "Nigella Express"
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