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.
- 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
- Grill the peppers skin side up under a high heat until blackened. Cover with a tea towel. Peel away the skin when cool.
- 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.
- Mix together the orange juice and rind, oil, coriander seeds and salt and pour over. Cover and refrigerate for 2-8 hours.
- 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.
Haloumi cheese, available in most supermarkets, is a stretch-curd cheese that is delicious grilled and added to salads. It will become firmer the longer it is left in the brine that it is packaged in. For this recipe, the cheese just has to be softened, not cooked until brown.