Tomato and Halloumi Bake

Tomato and Halloumi Bake

SERVES: 2 | PREP TIME: 5 min | COOK TIME: 15 min
As we come to the end of the Irish cherry tomato season, this recipe makes them sing with salty halloumi, sweet onions and hearty chickpeas. A filling speedy lunch, rich in protein, and bursting with anti-oxidants from the lycopene in the tomatoes. The tomatoes are actually richer in this when cooked so grilling or roasting them is ideal.
Tomato and Halloumi Bake


200g cherry tomatoes
1 onion
125g halloumi
200g chickpeas
1 tsp harrisa paste
Handful of fresh parsley


1. Preheat the grill on a high heat.
2. Slice the onions and add to a roasting dish, with the cherry tomatoes, 2 tbsp olive oil and a good seasoning of sea salt. Grill for 10 minutes.
3. Meanwhile rinse and drain your chickpeas, and slice the halloumi into 1cm pieces.
4. Add both to the roasting dish, with the harissa paste and grill for a further 5 minutes.
5. Serve with lots of fresh parsley.