Caramelised tomatoes, haloumi and wild rocket

July 13, 2014 (Last Updated: January 11, 2019)

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.

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