Serves 2, prep time 10 minutes, cooking time 15 minutes
INGREDIENTS
2 tbsp of olive oil
4 cocktail tomatoes, halved
6 mini leeks
2 portobello mushrooms
250g halloumi cheese
10 caper berries
Salt & pepper
Mint leaves & olive
Oil, to serve
METHOD
Preheat the oven to 150°C. In a griddle pan heat the oil, add the mushrooms and leeks and cook until softened.
Add the tomatoes, reduce the heat, season and cook evenly on both sides.
Transfer the ingredients to an oven-proof dish and keep warm in the oven.
Slice the halloumi into 1cm strips, and grill evenly on both sides until the blocks firm up.
On a large serving tray, arrange the mushrooms, leeks and tomatoes.
Top with halloumi, add a drizzle of olive oil, and top with capers and fresh mint leaves.
