Halloumi, tomato & roast pepper salad
Half a small red onion cut into half rings
1 tbsp white wine vinegar
2 tbsp of olive oil, plus some for roasting
1 red pepper deseeded and cut into strips
1 yellow pepper deseeded cut into strips
400g cherry tomatoes
250g halloumi cheese
Chill or olive oil for drizzling
200g tin of black beans, drained and rinsed
Handful of spinach leaves
Put the onion, vinegar and olive oil in a large bowl.
Heat the oven to 220C. Put the peppers and tomatoes into a roasting tin and toss in olive oil. Season well and place in the oven for 25 mins until the edges blacken.
Cut the halloumi into slices and and grill under a medium grill until golden on each side.
Add the spinach, black beans and roasted peppers and tomatoes to the onion mixture and toss together.
Divide between the plates and top with the grilled halloumi. Drizzle the halloumi with a little chilli or olive oil.