Caramelised tomatoes, haloumi and wild rocket
- 4 tomatoes, halved
- 30ml (2 tbsp) olive/avocado oil
- 2 garlic cloves, finely chopped
- salt and freshly ground black pepper, to taste
- 1 haloumi block, cubed
- juice of ½ a lemon
- 100g wild rocket, to serve
Preheat the oven to 180°C.
Place the tomatoes on a baking tray lined with baking paper and drizzle with the oil, sprinkle with the garlic and season. Roast until the tomatoes are cooked, about 20 minutes.
Dry heat a small frying pan and fry the haloumi until golden. Drizzle with the lemon juice and season.
Serve the tomatoes on a serving dish topped with the haloumi and rocket.