2 beef tomatoes, sliced

Tsp sugar

tsp sea salt

Zest n juice 1 lemon


Tin green lentils or black beans drained and rinsed

4 sp onions, chopped

25g capers

Handful rocket

100ml x v olive oil

25ml cider vinegar

15g honey

Tsp toasted pine nuts


Block halloumi, cut into thick slices

15ml oil

Zest n juice 1 lemon

Approx. 50-75ml honey



  1. Bring 2 beef tomatoes to room temperature, then slice.
  2. Lay each beef tomato on a plate, sprinkle with 1tsp sea salt, 1tsp sugar and the zest and juice of 1 lemon. Leave for ideally 15 minutes.
  3. For the lentil mix – first mix 15g honey and 25ml cider vinegar. Then mix this together with 1 tin green lentils or black beans drained and rinsed, 4 chopped spring onions, 25g capers, a handful rocket, 100ml extra virgin olive oil and 1tbs toasted pine nuts. Sit on top of the tomatoes.
  4. For the halloumi slice a whole block into 4 slices – add a little oil to a pan. Fry for 3 minutes each side (don’t shake).
  5. Add approximately 50-75ml honey, let it caramelise, then sit on top of the tomato salad and add the zest and juice of 1 lemon and probably more honey as it’s delicious!









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