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Tomato medley
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Total Time:
30 minutes
Celebrate diverse tomatoes, store extra dressing for pasta or pizza sauce.
Ingredients:
  • 1 fresh red chilli
  • ½ bunch of fresh basil
  • extra virgin olive oil
  • balsamic vinegar
  • 600 g mixed cherry tomatoes
  • 250 g halloumi cheese
  • 1 large beefsteak tomato
  • 2 yellow tomatoes
  • 2 orange tomatoes
  • 4 cloves of garlic
Instructions:
  • Preheat the oven to 190ºC/375ºF/gas 5. On a baking tray, roast the tomatoes and garlic at 190ºC/375ºF for 15 minutes until soft. Next, deseed and finely slice the chili, and tear up the basil, reserving some baby leaves for garnish. In a blender, combine the roasted tomatoes, squeezed garlic flesh, a splash of oil, balsamic, sea salt, and black pepper. Blitz until smooth, adjust the seasoning, then set the dressing aside. Roughly chop the cherry tomatoes and mix with oil, chili, and torn basil. Season the halloumi with black pepper, then cook in a non-stick pan until golden and slightly melted on both sides. Arrange the halloumi on a serving board, top with beef tomato slices, dressed cherry tomatoes, and reserved basil leaves. Serve with the tomato and roast garlic dressing on the side. Enjoy this flavorful dish!

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