Chorizo with Halloumi & Peppers
8 Torre Butchers Merguez Sausages or other spicy Italian sausages (or try chorizo) weighing approx 340g in total
250g block Haloumi
220g jar of flame roasted Red Bell Peppers drained
1 tablespoon garlic-flavored Oil
If you slice them thinly enough, you can use fresh Red Bell Peppers here. Merguez is my spicy sausage of choice, but chorizo has a longer fridge life if that's a consideration.
Preheat the oven to 220C/425F. Place the sausages into a low-sided roasting tin (Pyrex is better) this makes the cooking time shorter. Cut the halloumi into 0.5cm/¼in slices and lay them on and around the sausages in the tin. Cut the peppers into chunks and strew them around the sausages and cheese. Drizzle over the garlic-flavored oil. Transfer to the oven and bake for 15-20 minutes, or until the sausages and cheese are golden-brown.