Roasted tomato, haloumi and white bean salad
Photo by Babiche Martens
Make the most of in-season tomatoes with simple dishes like this one.
- Preheat oven to 150C. In an ovenproof tray place the tomatoes, olive oil and garlic. Season. Bake for 1 hour or until soft. If possible, turn oven off and allow to cool before removing.
- In a frying pan heated to a medium heat, add 1 tablespoon oil and fry the haloumi for 1 minute on each side until golden.
- In a large bowl mix the beans, tomatoes, garlic, basil and parsley. Top this with haloumi and drizzle with balsamic vinegar. Add the juices from the tomato pan for a little extra flavour.
- Serve with sourdough bread