AGA Roast Tomatoes with Halloumi on BriocheJan 13, 2021
This is one of our most popular specials at the B&B for vegetarians and meat eater alike. I use Greek Basil, which I love. It has tiny leaves so you don't need to do any chopping, just strip the leaves from the stem. It's also easy to grow from seed and, if you keep picking it, it lasts for ages.
For one person
3 Slices Halloumi
8 or 9 Cherry Tomatoes, halved if too big
Sea Salt & Pepper
Greek Basil ( or normal basil leaves torn into small strips )
Put the tomatoes in a small ovenproof dish. Drizzle with olive oil and sprinkle with sea salt and pepper. Add the small basil leaves, retaining a few for garnish. Put in an oven at about 200 degrees C for about 20 minutes or until the tomatoes are soft and oil is sizzling.
Toast the brioche ( be careful as brioche has a high sugar content it can burn very quickly ).
In a small frying heat a couple of tablespoons of olive oil on a high heat then fry the halloumi until golden brown on both sides.
Put the toasted brioche onto a warm plate, spoon over the tomatoes with its juice, then lay the halloumi on top, sprinkling with the reserved basil leaves.
Stay connected with news and updates!
Join our mailing list to receive the latest news & updates from B&B Academy
Don't worry, your information will not be shared
We hate SPAM. We will never sell your information, for any reason. You can unsubscribe at any time