21st September, 2013
Catie cooked a delicious roasted red pepper (pimiento) and halloumi bake. The dish consisted of a sugo (tomato sauce) base, her secret savoury ingredients being, English Mustard, Marmite, oregano and Worcestershire Sauce. This was layered with roasted, peeled and sliced red peppers, followed by breadcrumbs, more sugo, peppers, breadcrumbs, sliced peppered halloumi, black olives and fresh basil.
To go with the pepper and halloumi bake, Catie made a crunchy salad of little gem lettuce, chives, spring onions, watercress, celery, cucumber and toasted mixed seeds. It was dressed with olive oil, red wine vinegar, lemon juice, Worcestershire Sauce, honey and English Mustard.
We ate the whole lot – not a crumb was left. Catie was keen that I emphasise, the entire lunch, minus wine, cost less than a fiver!