Haloumi, Tomato and Beans


Fresh haloumi is a rich, salty Greek-Cypriot cheese sold pre-packed in plastic, with a little brine.


  • 8 plum tomatoes
  • 2 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • few thyme sprigs
  • 400 g green beans, topped
  • 400 g haloumi
  • 1 lemon, quartered


  • 1 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 tbsp capers, rinsed
  • 1 tbsp chopped parsley


Heat the oven to 180°C/Gas 4. Cut the tomatoes in half lengthwise and arrange in a baking tin. Drizzle with 1 tbsp olive oil, sea salt, pepper and thyme, and bake for 30 minutes until soft.

Cook the green beans in simmering salted water for 5 minutes.

Rinse the haloumi, then cut into slices, a little less than 1 cm thick. Heat the remaining olive oil in a non-stick fry pan and, when hot, sizzle the haloumi slices until golden brown. Turn briefly and sizzle the other side.

Whisk the lemon juice, olive oil, capers and parsley together. Drain the beans and toss in the dressing. Arrange the tomatoes and beans on 4 dinner plates, and top with haloumi. Drizzle with the dressing and serve, with lemon.