For a healthy but filling lunch or dinner, look no further than the humble baked potato.
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
- Chop peppers and place in roasting dish. Cut halloumi and add to dish, along with the rosemary, balsamic vinegar and olive oil.
- Roast ingredients in the oven until peppers are moist and halloumi is lightly browned (should take 20-30 mins)
- 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.
- 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.