6 thick slices of sourdough
700g mixed tomatoes
3 dessert spoons of sweet chilli sauce
Salt and pepper
Block of halloumi cut into 1-2cm slices
Recipe by Amy Sheppard
Quick lunch recipe to use up your old tomatoes or homegrowns from the garden. Turn them into something really special and delicious!
The flavour combination of the sweet chilli and the tomato with the halloumi is wonderful. Give it a try!
Heat the oven to 180C
Place the tomatoes in a roasting tin. (Cut bigger tomatoes in halves or quarters)
Drizzle over the sweet chilli sauce and sprinkle with salt and pepper. Move around the pan until all of the tomatoes are coated.
Roast in the oven for 15 minutes. Remove from the oven, lay the halloumi over the top of the tomatoes, brushing a little extra chilli sauce over the cheese and returning to the oven.
Roast for a further 10-15 minutes.
5 minutes before the tomatoes are due out of the oven, toast the sourdough slices until crisp and golden brown.
Divide the tomatoes and halloumi between the toast, drizzling with some of the juices from the pan.