Haloumi, tomato and beans

resh haloumi is a rich, salty Greek-Cypriot cheese sold pre-packed in plastic, with a little brine. Find it in Greek shops, good supermarkets and cheese shops.

Serves 4

• 8 plum tomatoes
• 1 tbsp olive oil
• sea salt
• freshly ground black pepper
• sprigs of thyme
• 400 g green beans, topped
• 400g haloumi
• 1 tsp olive oil
• 1 lemon, quartered

 

• Dressing:
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 tbsp capers, rinsed
• 1 tbsp chopped parsley

1. Heat oven to 180C. Cut tomatoes in half lengthwise, arrange in a baking pan, drizzle with olive oil, sea salt, pepper and thyme and bake for 30 minutes until soft.
   
   
2. Cook beans in simmering salted water for 5 minutes.
   
   
3. Rinse the haloumi, and cut into slices a little less than 1 cm thick. Heat 1 tsp olive oil in a non stick frypan, and when hot, sizzle the haloumi slices until golden brown. Turn briefly and sizzle the other side.
   
   
4. Whisk the lemon juice, olive oil, capers and parsley together. Drain the beans and toss in the dressing.
   
   
5. Arrange tomatoes and beans on four dinner plates, and top with haloumi. Drizzle the dressing on top and serve with lemon.