Meet the vegetarian dish that dreams are made of – crispy, golden haloumi served on top of a rich capsicum and fennel sauce.
Preheat oven to 160C/140C fan forced. Place the capsicum, fennel, onion, garlic and bay leaves in an ovenproof dish or frying pan. Drizzle with oil and ouzo, if using. Bake for 1 hour or until vegetables are very soft.
Heat a large non-stick frying pan over high heat. Cook the haloumi for 2 minutes each side or until golden. Place on top of the peperonata and sprinkle with parsley. Serve with lemon.