Preheat the oven to 200 °C (180 °C fan). Wash, halve and deseed the peppers, cut the onion into wedges, finely chop the garlic and slice the halloumi.
Put the peppers in a baking dish with the onion, garlic and rosemary. Toss with the olive oil, balsamic vinegar and 1 pinch of salt.
Bake the veg at 200 °C for 15–20 min until the peppers are soft and the edges are lightly browned. Carefully turn once in between.
Lay the halloumi on the veg or next to it in the dish. Bake at 200 °C for another 8–10 min until golden brown.
Press the rosemary lightly if needed so it releases more flavour. Before taking it out, baste everything once more with the juices from the dish.
Serve hot and spoon the warm balsamic veg juices straight onto the plate.
Good to know
A dish like this takes little effort and tastes like so much more. Sweet, salty, warm and simply lovely from the oven.
Swaps
Halloumi → feta made from sheep's or goat's milk (a little more protein, usually a softer texture); balsamic vinegar → unsweetened pomegranate molasses (fruity acidity); onion → shallots (milder flavour, also with plant compounds); olive oil → avocado oil (heat-stable, mainly monounsaturated fats)
Allergens
Contains milk from the halloumi. Usually suits children if you keep the salt content in mind, and in pregnancy it's generally fine with pasteurised halloumi.
