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    Sunkissed tomatoes, chickpea and halloumi salad

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    Sunkissed tomatoes, chickpea and halloumi salad

    The 1990s were all about the sun-dried tomato. But now its glamorous sibling – the sunkissed tomato – is here. The plump, sweet sunkissed is very versatile, and the fruity oil from the jar can be used for marinades, dressings and pestos. The tomatoes will keep in the fridge, ready to be thrown into salads, gratins, pastas or risottos. Sunkissed tomatoes love:basil, tarragon, parsley, coriander, chives, oregano, thyme, pork, chicken, prawns, salmon, mackerel, tuna, sardines, mayonnaise, feta, mozzarella, halloumi, grains, rice, bread, pulses, balsamic vinegar, garlic, avocados and aubergines

    • Total time: 20 minutes 20 minutes

    Serves: 4


    • ½ of a 280g jar of Sunkissed tomatoes (4tbsp oil from the jar reserved)
    • 2 Garlic cloves
    • 3 tbsp Sherry vinegar
    • 2 x 410g tins Chick Peas
    • 250g Halloumi
    • 55g Wild rocket


    1. Blend 1/2 the drained jar of sunkissed tomatoes with 4 tbsp oil from the jar, garlic, a little water and the sherry vinegar. Warm through the chick peas in water.
    2. Then slice the halloumi and toss with a little tomato oil. Sear in a frying pan, until golden. Toss with the (drained) chick peas, the remaining tomatoes, the dressing and wild rocket. Season and serve warm.

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