5 ingredients: Grilled peppers with halloumi, olives & houmous

Heat the grill to high. Cut the peppers in ½ through the stalk, remove the seeds and place in a medium-sized baking dish.

Drain and reserve the oil from the olives, then rub 1 tbsp of it over the pepper halves. Season, then grill for 10 minutes, turning halfway, until starting to soften.

Meanwhile, cut the halloumi into cubes, halve the cherry tomatoes and roughly chop 4 tbsp olives. Mix together, then spoon into the peppers and season with freshly cracked black pepper.

Return to the grill for 10-15 minutes, until the tomatoes are blistering, the halloumi is turning golden and the peppers are soft. Serve with spoonfuls of houmous and any juices. Try strewn with a few mint leaves, and perhaps some torn baguette to mop up all the juices.