Slow Roasted Tomato, Halloumi and Chickpea Salad

For the slow roasted tomatoes:
4 tomatoes
1 tbsp olive oil
2 tsp dried oregano
1 tsp sea salt
1/2 tsp sugar
For the rest of the salad:
1 can of chickpeas
225g halloumi
100g black olives
1tbsp lemon juice
2tbsp olive oil
1 clove of garlic
1tsp soy sauce
1 small onion
  • Preheat the oven 150C
  • Remove the stems from the tomatoes and cut them into eighths
  • Place on a baking tray and sprinkle with the salt, oregano and sugar
  • Drizzle over the olive oil and roast them in the oven for two hours
  • Pre-heat a grill or griddle pan and cut the halloumi into 5mm slices
  • Brush with a little olive oil then griddle for a minute on each side until golden
  • Finely chop the garlic and small onion
  • Mix the chickpeas with the lemon juice, soy sauce and garlic, then season
  • Add the tomatoes, cheese and olives
  • Mix and serve
Original Source: 

Izzy Silvester