2 punnets of cherry tomatoes, topped and left whole
4 plum tomatoes, quartered
8 cloves of garlic, peeled
1 lemon, juiced, and the leftover lemon halves saved
4 tbsp oil (divided)
1 thumb-sized piece of ginger, finely chopped
1 bunch of fresh coriander
2 large onions, sliced
1 tbsp garam masala
1 tsp fennel seeds
¼ tsp chili powder
2 tbsp brown sugar
2 tbsp red wine vinegar
4 halloumi steaks
Salt and pepper
Method:
Preheat your oven to 180°C (350°F).
On a roasting tray, mix the cherry tomatoes, plum tomatoes, half of the garlic, 2 tbsp of oil, lemon juice, and the leftover lemon halves. Season with salt and pepper. Roast in the oven for 30 minutes, or until the tomatoes are nicely charred.
While the tomatoes are roasting, heat a medium saucepan over low heat. Add the remaining 2 tbsp of oil followed by the onions. Cook the onions for about 5 minutes, then add the remaining garlic, ginger, garam masala, fennel seeds, chili powder, and brown sugar. Cook for another 2 minutes, stirring constantly and adding more oil if needed to prevent sticking. Use a wooden spoon to scrape up any bits stuck to the bottom of the pan.
Add the red wine vinegar to the saucepan and let it reduce for 2-3 minutes.
Once the tomatoes are done roasting, remove the tray from the oven. Discard the lemon halves, mash the garlic with a fork, and pour the entire tray (including juices) into the saucepan. If the mixture seems too dry, add a little water. Simmer over medium heat for 10-15 minutes, or until the sauce thickens to your liking. Adjust the seasoning with extra sugar or salt if needed.
Heat a griddle pan over medium-high heat. Rub the halloumi steaks with a little oil and season with pepper. Cut the halloumi into thick fingers, similar in size to fish fingers. Grill the halloumi on all four sides until golden brown and crisp.
Serve the grilled halloumi with a generous helping of the rich tomato curry. This dish pairs well with rice or a lovely flatbread.
Serve sprinkled with a few sesame seeds and with the spring onion and chilli scattered over.
