Flavorite Hydroponic Tomatoes -

Roasted tomato and halloumi salad

 

Start to finish: 30 minutes

Prep time: 20 minutes

Serves: 6

2 punnets Flavorite chewrry tomatoes, halved

1 cup canned, drained cannellini beans

1/2 cup small black olives

1/3 cup roughly chopped flatleaf parsely

2 tbs olive oil

1 tbs malt vinegar

250g halloumi cheese

Heat the oven to 200C (fan 180C).

Place tomatoes in a baking dish, cut side up. Drizzle over and sprinkle with salt and pepper. Roast about 15 minutes, but do not over cook to the stage where the tomatoes collapse. Remove and cool.

Put onion, beans, olives and parsley in a bowl. Whisk together oil and vinegar and add to bowl with tomatoes. Mix gently and arrange on a platter.

Cut halloumi into small fingers and fry in a little olive oil in a hot non stick pan until golden on each side. Arrange over salad.