Halved bell peppers filled with cous cous, plant-based meat and halloumi, baked and served with tahini and hot sauce.
Cut the bell peppers in half, remove the seeds (leaving the stem) and place in an oven tray. Lightly salt and cook at 220C for 15 minutes. Once the 15 minutes are up remove any excess water that the salt has taken out of the peppers
Chop the onion and garlic, and cook on medium heat until translucent in a pot (with a bit of salt). Add the cumin seeds, coriander powder and tomato paste,, add the cous cous, mix well and cover with boiling water. Cover with a lid, remove from the heat and let it cook for 15 minutes
In a pan cook the 'meat' with some salt and pepper, and once done remove it and cook the halloumi cut in cubes in the same pan, until the liquid has evaporated and it starts charring. Mix the 'meat' and halloumi with the cooked cous cous
Fill the halved peppers with the cous cous mixture and cook for another 10 minutes at 220C. Serve with some optional hot sauce, tahini sauce and coriander leaves