Balsamic roasted tomatoes and grilled halloumi with pesto sauce

 

- Combine the basil with pine nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Add the grated parmesan and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

- Spread some sauce over the pieces of halloumi and put aside to marinate.

- Heat the oven to 200C. Cut the tomatoes in two, toss them with balsamic vinegar and some oil. Roast on a baking sheet for 20-25 minutes. Scatter with grated parmesan and basil and serve hot with fried or grilled halloumi.