Pinenut-crusted haloumi with chargrilled capsicum
- Place the pinenuts, garlic, parsley, olive oil, salt and pepper in a food processor and process in short bursts until just combined. Spread on top of the haloumi.
- Heat the extra olive oil in a large non-stick frying pan over high heat. Cook the haloumi for 1-2 minutes each side or until browned.
- Serve immediately with the capsicum. This would be great served with a fresh, grassy, dry white wine.