Tomatoes with halloumi
The secret of this dish is the marriage between sweet-as-sweet-can-be tomatoes and salty halloumi. Try to get goat milk halloumi, because in this dish, it just makes all the difference.
500 g different varieties sweet tomatoes, chopped
250 g halloumi, chopped
small handful of basil leaves
1/4 tsp dried peppermint
1/2 tsp dried oregano
freshly ground black pepper
20 ml Oleastro extra virgin olive oil
Put all the tomatoes in a bowl. Sprinkle over basil, dried spices, cheese, pepper and drizzle with oil. It’s ready.
Recipe and photos: Signe Meirane
Photos taken with Sony alpha 7s