150g vine ripened cherry tomatoes, mixed colours if available
sea salt flakes
1 bottle Beerenberg Chipotle Ranch Sauce
Plain flour for dusting
Olive oil for frying
Fresh basil leaves
Red chilli, sliced (optional)
Lemon wedges to serve
Preheat the oven to 180°C.
Line a baking tray with baking paper and place the cherry tomatoes on the tray.
Drizzle with olive oil and sprinkle with sea salt flakes.
Place in the oven; roast for 10 – 15 minutes or till blistered. Time will vary depending on the size of cherry tomatoes.
Meanwhile, slice the haloumi into 2cm slices. Roll slices in Beerenberg Chipotle Sauce and then dust lightly with flour.
Heat a small amount of olive oil in a nonstick fry pan, carefully place the haloumi slices into the pan, allow to cook till golden and crispy, turn and repeat.
To serve place the haloumi while hot on serving platter, scatter with blistered tomatoes, basil leaves and a sprinkle of sea salt.
Finish with a squeeze of lemon juice and a drizzle of olive oil.
Garnish with lemon wedges.