Roasted tomato, halloumi and white bean salad

Babiche Martens

Make the most of in-season tomatoes with simple dishes like this one.

Ingredients

¼ cup	Olive oil
500 g	Tomatoes (Main)
4	Garlic cloves, sliced
1 to taste	Salt and freshly ground black pepper
150 g	Haloumi cheese, sliced
100 g	Butter beans, or cannellini beans, drained.
2 Tbsp	Balsamic vinegar
1 handful	Fresh basil, and parsley leaves

Directions

1. 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.
2. 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.
3. 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.
4. Serve with sourdough bread