Ingredients
- 2 Shallots (finely diced)
- 2 tbsp coconut oil
- 24 plum tomatoes on the vine
- 10 g basil leaves (chopped)
- 500 g halloumi cheese
- olive oil, balsamic vinegar
- Himalayan Crystal Salt, black pepper
- 4 basil leaves (to decorate)
Servings:
Instructions
- Fry the shallots in olive oil until nicely soft and brown. They should start to smell sweet, slightly smokey or caramelised.
- Cut the tomatoes in half, cut away the green ends and discard the juice and seeds. Chop the flesh finely, add the shallots and basil, season with salt and pepper. v
- Cut the halloumi cheese into even slices, then, using dressing rings, cut 4 round bases out of them (you might have to do a little patchwork, if your cheese is not big enough for your rings). Keeping the rings on the bases, divide the tomato tartare between them and even the surface out.
- Carefully remove the rings, drizzle with some olive oil and balsamico and top with a basil leaf.
- Enjoy!