Roasted Capsicum Bruschetta with Halloumi
Recipe by Chef Tom Walton for GI Foundation This budget-friendly Summer Veggie Frittata is full of goodness.
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Ingredients
- 4 red capsicums
- Handful of parsley
- 4 cloves garlic
- 1/2 lemon
- 2 tbsp Olive oil
- Salt
- pepper
- Bread (we love crusty sourdough)
- 300g halloumi
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