Baked Halloumi, Tapenade and Tomato salad

Serves 4
Preparation time 30 minutes
Cooking time 35-40


2 Rosemary sprigs
1 Tbsp thyme leaves
A Handful of basil leaves
2 Sprigs of oregano
Grated rind of 1 lemon
Juice of 1 lemon
1 Tbsp of olive oil
1 x 125g of halloumi
Ground black pepper
Lemon wedges to serve

The Tapenade
200g Pitted black olives
1 Clove of garlic
2 Salted anchovy fillets in oil
1 Sprig of rosemary

The Tomato Salad
3 Large vine ripened tomatoes
Basil leaves
2 tbsp of olive oil


Mix the main halloumi ingredients together in a bowl to form a paste
Smear the paste over the halloumi
Pop into the fridge covered with cling film

To make the tapenade put all the ingredients into a food processor and blend together.
Heat the oven to 200c. Lay two sheets of baking paper onto a clean surface.
Place the halloumi and its marinade in the centre of the paper.

Fold the paper over the halloumi, then fold as if you were making a Cornish pasty.  You can use the paper clips or staples to seal the parcel as you need it to be as air tight as possible.

Pop it into the oven and bake for 35-40 minutes.  The whole block needs to cook through.

To make the salad slice the tomatoes lay them flat on a plate season with slat and pepper drizzle over two tbsp. of tapenade.  Scatter basil leaves.

Serve the halloumi alongside the salad with extra tapenade and lemon wedges.