Campfire Halloumi & Pepper Foil Packets

By Sprig Originals ✓ · cooked up in Sprig

Squeaky halloumi turns golden and molten inside a foil packet while peppers, onion and cherry tomatoes collapse into a lemony, oregano-scented sauce. Everything is built at the picnic table, sealed in foil and set straight on campfire coals or a camp stove burner — no cooler juggling, no pans to scrub, and one packet per person.

Ingredients

• 14 oz halloumi, cut into 1/2-inch slabs
• 2 cups cherry tomatoes
• 1 large red bell pepper, cut into thick strips
• 1 small red onion, cut into thin wedges
• 1/2 cup pitted kalamata olives
• 2 cloves garlic, thinly sliced
• 1/4 cup olive oil
• 2 tsp dried oregano
• 1 lemon, half juiced and half cut into wedges
• 1 tsp salt and black pepper

Instructions

1. Build your campfire at least 30 minutes before eating and let it burn down to a bed of glowing, ash-grey coals, or preheat a portable stove burner to medium. Rake a flat, even layer of coals to one side for cooking.
2. Tear four 18-inch sheets of heavy-duty foil (double them up if you only have standard foil). Divide the cherry tomatoes, bell pepper strips, red onion wedges, olives and sliced garlic between the sheets, piling them in the centre, then lay the halloumi slabs on top.
3. Drizzle each pile with 1 tablespoon olive oil and the juice from the lemon half, then scatter over the oregano, salt and pepper. Bring the long sides of the foil up over the filling, fold them together twice to seal, then fold in the short ends to make a sealed packet with a little air space inside.
4. Set the packets directly on the coals (or on a grate 3 to 4 inches above them, or on the camp stove burner) and cook 12 to 15 minutes, using tongs to flip them once at the halfway mark. They are ready when the packets are puffed and you can hear steady sizzling.
5. Pull the packets off the heat and let them sit 2 minutes, then open carefully away from your face — the steam is hot. The halloumi should be soft and browned in spots with the vegetables saucy underneath. Squeeze a lemon wedge over each packet and eat straight from the foil, with pita or crusty bread to mop up the juices.

Chef's tips

Nutrition (per serving, estimated)

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