This is another simple dish where different tastes come together nicely: a sweet sourness of the raspberries, a gentle saltiness of the halloumi and an earthy bitterness of the green peppers. Plated elegantly, this dish could even be mistaken for haute cuisine.
Pimientos de Padrón: Drizzle the small green peppers with olive oil and roast them for 20 minutes in 180°C. Season with fleur de sel.
Halloumi: Dice the halloumi and roast it for 20 minutes in 180°C. I roasted the peppers and cheese simultaneously.
Herbal olive oil: Finely chop lemon thyme, oregano, parsley and lemon balm. Mix the herbs with olive oil and fleur de sel.
Place the peppers, halloumi and fresh raspberries on a thin layer of herbal olive oil. Decorate with edible flowers (like carnations).