Serves 2


3-4 large red peppers
3 plum tomatoes
2 large red onions
2 tbsp olive oil
2 cloves garlic
1 tsp sweet paprika
2 tsp cumin
1 tbsp harissa or more if you like it spicy
2 cups chicken stock
Salt and pepper
Handful fresh basil, fresh coriander and olive oil to make herb oil


Preheat the oven to 200 degrees Celsius and line a baking tray.
Halve and deseed the peppers, peel and halve the onion and halve the tomatoes and place on the baking tray skin side up. Drizzle with olive oil, salt and pepper and roast.
Once pepper skins start to char, remove from the oven, leave to cool, peel and chop.
Meanwhile, fry olive oil in a pan and add garlic, onions, tomatoes, spices and harissa and stir fry for a few minutes. Add your peppers and then add 2 cups of stock and bring to a boil. Reduce heat and simmer for around 30 minutes. Use a stick blender to blend to desired consistency.
Pan fry halloumi till crispy on each side and cut into squares.
Make herb oil by blending basil, coriander and olive oil.
Top soup with crispy halloumi and herb oil.