PAN-FRIED HALLOUMI WITH ROASTED TOMATOES

This is one of these salads that you are going to make over and over again. It takes no time to make and it's great for when you are running out of time or don't feel like staying in the kitchen for too long! The combination of flavours is just awesome. I have to admit that it took me a while to try it because of the fact that the zucchini is raw! Yet, it works to perfection. And, it's super healthy!!

INGREDIENTS:
2 branches of truss cherry tomatoes
2 tablespoons olive oil
400g tinned white beans, drained (I like butter beans and cannellini beans)
2 small zucchini, finely sliced
a handful of parsley leaves
2 handfuls of rocket leaves
Juice of 1 lemon
Extra virgin olive oil
250g halloumi cheese, sliced

METHOD:
Rinse the cannellini and butter beans.

Put the truss tomatoes in a frypan with a tablespoon of olive oil.

Cover with a lid and cook for about 6-8 minutes or until the skins are beginning to split. Turn half-way.

(If you prefer it, you can bake them in the oven. Preheat oven to 200C. Cut the truss tomato branches into two so that you have four sections of tomatoes. Place them onto a baking tray and drizzle with 1 Tbsp of olive oil. Bake in the oven for 10 minutes.)

Make sure you don't burn them.

Put the white beans in a bowl with the rocket and sprinkle with the parsley leaves.

Add the zucchini, lemon juice and olive oil. Season with sea salt and freshly ground black pepper.

Toss to combine before dividing between four serving plates.

Heat a non-stick frying pan over a medium heat and add abit of olive oil. Pan-fry the halloumi slices until golden brown on both sides.

Arrange the halloumi slices over the salad and top with the baked tomatoes.

Serves 4

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