Roast cherry tomato salad

INGREDIENTS

• 400g cherry tomatoes, halved and divided into two equal batches
• Olive oil, for drizzling
• 1 can of chickpeas, drained
• 1 block of halloumi, diced
• 1/2 tsp paprika 
• 2 tbsp fresh thyme, chopped
• 4 tbsp fresh basil, chopped
• 1/2 cucumber, finely diced

For the dressing

• 1 tablespoon lemon juice, more if desired
  
• 2 tbsp cider vinegar
• 3 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper

METHOD

Preheat the oven to 200C.

Line a baking tray with oven paper. Arrange half the tomatoes and all the chickpeas on the tray. Drizzle with olive oil. Roast for 20 to 30 mins, until the tomatoes are soft and the chickpeas start to dry slightly.  Remove from oven and allow to cool. 

Meanwhile, add a splash of oil to a frying pan and gently fry the halloumi until it is lightly browned. Remove and allow to cool.

In a large bowl, combine the rest of the tomatoes, cucumber and herbs. Add in the paprika, halloumi and roasted tomatoes and stir to combine.

Combine all the ingredients (not the salt and pepper) for the dressing in a blender. Whizz for a few seconds until it emulsifies.

Add the dressing to the salad and combine.

Serve with couscous, or as a side dish to e.g. Thai fishcakes. Serves 4.