Nigel Slater's recipe for halloumi, tomatoes and basil

The recipe

Cut 350g of tomatoes in half and put them in a roasting pan. Season with salt, pepper, a few sprigs of thyme and a crushed clove of garlic. Set the oven to 200C/thermostat 6.

Peel 4 medium-sized banana shallots or small onions, then cut them in half and then into thick wedges. Add them to the tomatoes. Pour 3 tablespoons of olive oil over the tomatoes and shallots, then cook in the preheated oven for 20 minutes.

Cut a 250g piece of halloumi into 2 thick slices. Remove the roasting pan from the oven, then place the halloumi among the tomatoes and shallots. Return to oven for 15 minutes. Shred 10 large basil leaves into small pieces, then slip them into the tomatoes while the roasting tin is out of the oven - the heat will release the flavor of the basil - and serve. Serves 2

Feta is an accessible alternative to halloumi. Go easy on the salt when seasoning to start.

This is one of those recipes that I like to pile on hot toast (especially when it's are made of ciabatta), pour over the juices of the roasting dish as you go.

You can introduce a few slices of zucchini. Place them among the tomatoes before the dish goes into the oven.

The shallot quarters should be tender and start to caramelize on the edges. If you can't find any of the large, torpedo-shaped banana shallots, use small onions instead. The crucial point is that they are soft, tender and sweet, so check their progress regularly.

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