Slow–Roasted Tomato, Chickpea, Halloumi and French Bean Salad from The Vegetarian Kitchen by Prue Leith and Peta Leith
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...
Ingredients
- 250 g baby plum tomatoes or cherry tomatoes
- 1 garlic clove, finely chopped
- 1 tbsp olive oil
- 120 g French beans, topped and tailed
- 1 tbsp pomegranate molasses
- salt and black pepper to season
- 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
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