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

Name: Slow–Roasted Tomato, Chickpea, Halloumi and French Bean Salad
Yield: Serves 4
Ingredients: 250 g baby plum tomatoes or cherry tomatoes; 4 tbsp extra virgin olive oil; 1 tbsp pomegranate molasses; 1 garlic clove, finely chopped; 1 tbsp olive oil; 120 g French beans, topped and tailed; salt and black pepper to season; 1 × 400 g tin chickpeas, drained and well rinsed; 250 g halloumi, cut into cubes; a splash of vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

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!

Ingredients

250 g baby plum tomatoes or cherry tomatoes
1 garlic clove, finely chopped
1

Method

Heat the oven to 160°C/fan 140°C/gas mark 3. Line a baking tray with baking parchment.
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. Ba