Roasted tomato, haloumi and white bean salad
( SERVES 4 )
Photo by Babiche Martens
Make the most of in-season tomatoes with simple dishes like this one.
(You can click on ingredients to see more related recipes)
|¼ cup||Olive oil|
|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.|
|1 handful||Fresh basil, and parsley leaves|
|2 tbsp||Balsamic vinegar|
- 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