Ingredients

450g Odysea roasted red & yellow peppers, drained and sliced into strips

310g Odysea baked gigantes beans in tomato sauce

225g Odysea halloumi

Few sprigs of fresh oregano

Extra Greek virgin olive oil

Odysea piri piri stuffed olives

Odysea gherkin stuffed olives

Method

1. Preheat oven to 220 C/200 C fan.

2. Place the sliced peppers in the base of a baking dish and top with the gigantes beans in tomato sauce.

3. Place the halloumi on a chopping board between the handles of two wooden spoons. Make evenly spaced cuts along the halloumi, end to end. Place in the centre of the beans and peppers, add a few oregano leaves and a drizzle of olive oil. Bake for 25 mins, until the halloumi is starting to turn golden.

4. Sprinkle over a little lemon zest and a few more oregano leaves and serve with Greek flatbreads or crusty bread, and a whole lot of stuffed olives.

   Serves 2