Roasted tomato, haloumi and white bean salad
( SERVES 4 )

Photo by Babiche Martens

Viva 27/2/2013

see more recipes by
Angela Casley

Your
Rating:

Ratings: No ratings yet

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

(You can click on ingredients to see more related recipes)

500 g	Tomatoes
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