• Caramelised tomatoes, haloumi and wild rocket

    Serves: 4 – 6
    Cooking Time: 30 mins


    • 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.