For a healthy but filling lunch or dinner, look no further than the humble baked potato.

Ingredients

3 x bell peppers - any colour but one of each looks nice!
1/3 packet of low fat halloumi per person
Drizzle of balsamic vinegar
Dash of olive oil
Sprigs of fresh rosemary
1 x small-medium size potato for baking
Baby spinach to serve

Method

  1. Chop peppers and place in roasting dish. Cut halloumi and add to dish, along with the rosemary, balsamic vinegar and olive oil.
  2. Roast ingredients in the oven until peppers are moist and halloumi is lightly browned (should take 20-30 mins)
  3. Meanwhile bake potato as normal (time will depend on size of potato - should be 4-5 minutes for a medium sized potato). Finish in the oven if using a microwave - this helps to add flavour and make the skin tasty.
  4. Serve with a handful of baby spinach or green salad. You don't need to butter the potato as the juices from the peppers and halloumi make it moist.