1 each green, red and yellow pepper quartered
200 grams haloumi cheese (see Cook's Tip)
36 basil leaves
4 tblsp freshly squeezed orange juice
grated rind 1 large orange
4 tblsp mandarin or orange-scented olive oil
2 tsp coriander seeds, toasted and lightly crushed
½ tsp salt
1. Grill the peppers skin side up under a high heat until blackened. Cover with a tea towel. Peel away the skin when cool.
2. Slice the cheese thinly and grill briefly on a baking paper-lined tray until just softened. Place a slice on each piece of pepper and add 2-3 basil leaves. Roll up crosswise, secure with toothpicks and place in a dish.
3. Mix together the orange juice and rind, oil, coriander seeds and salt and pour over. Cover and refrigerate for 2-8 hours.
4. Remove from the refrigerator 1 hour before serving. Remove from marinade, pat the bases dry on absorbent paper and cut each roll in half. Place on a serving plate and garnish with extra basil leaves.
Inspired by the flavours of Morocco, these marinated pepper rolls add delightful colour to a nibbles menu, not to mention a healthy treat. They can be prepared a day in advance.