Makes 30 crostini
These are vego-friendly and, to create a gluten-free option, replace the crostini with a slice of cucumber.
1 Slice 1 French stick into 30 rounds. Toss these in a little olive oil and season with salt and pepper. Lay out on a baking tray and toast in a moderate oven until starting to colour. Don't leave them too long. There's nothing worse than a tooth breaking on hard crostini.
2 Grill and skin 3 red peppers as described in the lamb skewers recipe on opposite page. Cut into strips (10 from each pepper).
3 Haloumi cheese comes in various shapes and sizes, buy around 300g. Slice into strips about ½cm thick. Heat some olive oil in a heavy based pan and when the pan is hot grill the haloumi on both sides. Drain on a paper towel.
