TOMATO MEDLEY

Serves 4

300g (10½oz) cherry tomatoes in different colours, roughly chopped Extra-virgin olive oil 1 fresh red chilli, deseeded and finely sliced ½ a bunch of fresh basil, large leaves picked and finely sliced, small leaves reserved 150g (5½oz) halloumi cheese, sliced 2mm ( 1/16in) thick 1 large beefsteak tomato, finely sliced Crusty bread, to serve For the tomato and roast garlic dressing 2 yellow and 2 orange tomatoes 1 garlic clove Extra-virgin olive oil For the dressing, preheat the oven to 190°C/fan 170°C/gas 5. Put the tomatoes and garlic on a baking tray and roast for 15 minutes, or until soft. Pop the tomatoes in a blender, squeeze in the soft garlic flesh and blitz until smooth. Add a couple of lugs of olive oil, blitz again and season to taste. Set aside. Put the cherry tomatoes in a bowl and dress with the olive oil, chilli, sliced basil and a small pinch of salt. Set aside. Place the sliced halloumi on a board and hit it with some black pepper. Preheat a large pan over a medium heat. Add the halloumi in a single layer so most of the slices are touching – you want to create a doily effect with a few gaps. Cook for 4-5 minutes, or until golden and starting to melt together, then carefully flip over with a fish slice. If it breaks, don’t worry, it will all melt back together. Basically what you’re trying to create is a big halloumi plate. Once golden on both sides, slide it onto a serving board. Lay the slices of beefsteak tomato on the halloumi, tip the dressed tomatoes over and scatter over the reserved basil leaves. Take to the table with the tomato and roast garlic dressing to drizzle over the top and serve crusty bread on the side.