This coming weekend, I will be presenting at the Travel Adventure Show in Atlanta. I will be cooking a dish from Cyprus for the Fiery Food Challenge. The dish is Halloumi with Red Peppers, Capers and Olives Dressing. It is hearty, spicy and delicious with layers of different flavors creating an explosion in your mouth! Halloumi is a firm, chewy, salty cheese made with goats milk and is traditional to Cyprus. It is sliced like fresh mozzarella, grilled and served in sandwiches and salads. During summers, it is eaten raw with fresh watermelon. Halloumi can also be grated and served over pasta.

Here is the recipe for the what I will be making. If you would like a taste, stop by the Fiery Foods stage on Sunday, Oct 23 at 1pm at the Cobb Galleria.

Halloumi with Red Peppers, Capers and Olives Dressing

(Serves 4-6)

·        4 tbsp olive oil
·        8 slices Halloumi cheese, 1/2″ thick
·        2 large peppers, cored, de-seeded and cut into 3/4” strips
·        2 garlic cloves, crushed
·        2 tbsp capers, rinsed and drained
·        16 black olives, pitted
·        1 tbsp each of chopped fresh mint, and chopped flat-leaf parsley
For the dressing
·        2 tbsp white wine vinegar
·        6 tbsp extra virgin olive oil
·        1/2 tsp Dijon mustard
·        1 tbsp chopped fresh coriander leaves
·        1 small red chili, de-seeded and chopped



Heat oil in a large pan and stir fry the peppers on medium heat until fully cooked. Add the garlic, capers, olives and herbs, fry for 1-2 minutes. Transfer to a bowl and set aside.

In the same fry pan, grill the Halloumi slices until brown on both sides, turning once. Meanwhile, make the dressing by combining all the ingredients in a blender or food processor. Set aside.

When ready to serve, place 6 toasted slice of baguette or crusty bread on a plate, scoop some of the pepper mixture over the bread distributing evenly. Set one piece of the cheese on the pepper mixture.  Drizzle the dressing over Halloumi and red peppers. Serve immediately.