Juicy rhubarb roasted served with grilled creamy halloumi is the ultimate summer dish.
4 rhubarb stalks
2 French shallots, thinly sliced
1/4 cup (60g) brown sugar
2 tablespoons red wine vinegar
1 teaspoon cracked black pepper
1 tea spoon flaked sea salt
100g cherry tomatoes, halved
200 g (7 oz) halloumi, sliced 1 cm (1/2 inch) thick
2 tablespoons olive oil
Purple basil leaves, to serve (optional)
Preheat the oven to 400°F.
Line a baking dish with parchment paper.
Cut the rhubarb into four centimetres (one and a half-inch) lengths, then cut the thicker pieces in half, so all the slices are about one centimetre (half an inch) thick, for even cooking. Place the rhubarb, shallot, sugar, vinegar, pepper and salt in the baking dish.
Cover tightly with foil and bake for 10 to 15 minutes, until the rhubarb has softened, but still holds its shape.
Place the tomatoes in a heatproof bowl. Using the parchment paper, lift the rhubarb from the dish and pour the whole mixture over the cherry tomatoes in the bowl. Stand for five minutes, to slightly cook the tomatoes in the residual heat. Meanwhile, heat a non-stick frying pan for at least five minutes.
Coat the halloumi slices in the oil and fry for two to three minutes on each side, or until golden.
To serve, arrange the rhubarb, tomato and onion over the halloumi. Spoon the cooking juices over and sprinkle with purple basil, if using. Enjoy!