AGA Roast Tomatoes with Halloumi on Brioche

www.shropshirebreakfast.co.uk

This is one of our most popular specials at the B&B for vegetarians and meat eater alike. I use Greek Basil, which I love. It has tiny leaves so you don't need to do any chopping, just strip the leaves from the stem. It's also easy to grow from seed and, if you keep picking it, it lasts for ages.

I make brioche buns most mornings and use any that are leftover toasted in this recipe or for brioche french toast. You can slice them up and freeze them.

For one person

3 Slices Halloumi
8 or 9 Cherry Tomatoes, halved if too big
Sea Salt & Pepper
Olive Oil
Greek Basil ( or normal basil leaves torn into small strips )
Brioche sliced

Put the tomatoes in a small ovenproof dish. Drizzle with olive oil and sprinkle with sea salt and pepper. Add the small basil leaves, retaining a few for garnish. Put in an oven at about 200 degrees C for about 20 minutes or until the tomatoes are soft and oil is sizzling.

Toast the brioche ( be careful as brioche has a high sugar content it can burn very quickly ).

In a small frying heat a couple of tablespoons of olive oil on a high heat then fry the halloumi until golden brown on both sides.

Put the toasted brioche onto a warm plate, spoon over the tomatoes with its juice, then lay the halloumi on top, sprinkling with the reserved basil leaves.