Grilled courgette & halloumi salad with caper & lemon dressing
Dress this courgette and halloumi salad while everything is still fairly warm, then the courgettes will soak up the flavours of the caper and lemon dressing
Slow-cooked vine tomatoes with garlic
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300g cherry vine tomatoes
- 1 or 2 small garlic bulbscut in half to expose the flesh
- 150ml olive oil
- crusty breadto serve (optional)
Nutrition: Per serving
- kcal358
- fat38g
- saturates5g
- carbs3g
- sugars3g
- fibre1g
- protein1g
- salt0.01g
Method
step 1
Heat the oven to 150C/130C fan/gas 2. Put the tomatoes and garlic in a baking dish that provides a snug fit. Season well. Pour over the olive oil and cover with foil. Bake for 1¼ hrs, then squash the garlic and stir into the oil. Eat warm with crusty bread. Will keep in an airtight container in the fridge for up to two weeks. Leave to cool first.
