Slow–Roasted Tomato, Chickpea, Halloumi and French Bean Salad


Preparation info

  • Serves


    • Difficulty


Appears in

The Vegetarian Kitchen

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

  • About

This is one of my favourite salads of recent years. I made it as part of a big spread for my daughter’s first birthday party last year, and this salad (along with the cheese straws) vanished in the blink of an eye, with everyone asking for the recipe!


  • 250 g baby plum tomatoes or cherry tomatoes
  • 1 garlic clove, finely chopped
  • 1 tbsp olive oil
  • 120 g French beans, topped and tailed
  • a splash of vegetable oil
  • 250 g halloumi, cut into cubes
  • 1 × 400 g tin chickpeas, drained and well rinsed
  • 4 tbsp extra virgin olive oil
  • 1 tbsp pomegranate molasses
  • salt and black pepper to season


  1. Heat the oven to 160°C/fan 140°C/gas mark 3. Line a baking tray with baking parchment.
  2. Cut the tomatoes in half and place them cut side up on the lined baking tray. Scatter the chopped garlic over them, season with salt and black pepper, and drizzle with the olive oil. Bake in the oven for 2 hours, until softened and jammy.
  3. Cook the French beans in a large pan of salted water for 4–5 minutes until just tender. Drain and allow to cool.
  4. Heat a splash of vegetable oil in a frying pan over a medium–high heat, add the halloumi cubes and fry, turning them frequently, until they are golden brown all over.
  5. In a serving bowl, combine the chickpeas with the beans, fried halloumi and roasted tomatoes. Pour over the olive oil and pomegranate molasses, then season with salt and black pepper and toss well. Serve immediately.