Sun-Dried Tomato Halloumi with Artichoke Hearts and Spinach

Ingredients

• 250 g halloumi
• 400 g tinned artichoke hearts
• 100 g sun-dried tomatoes in oil
• 100 g baby spinach
• 300 g cherry tomatoes
• 3 clove garlic cloves
• 2 tbsp olive oil
• 1 tsp dried chilli flakes

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Drain the artichoke hearts and halve them. Halve the cherry tomatoes.

2. 2

   Spread the artichokes, cherry tomatoes and sun-dried tomatoes on a large tray. Drizzle over the sun-dried tomato oil and olive oil. Add crushed garlic and chilli flakes. Season well.

3. 3

   Roast for 15 minutes until the tomatoes start to collapse.

4. 4

   Lay sliced halloumi over the tray. Return to the oven for 12 minutes until golden.

5. 5

   Remove from the oven and tuck in the baby spinach, letting it wilt from the residual heat. Serve immediately.