Cook 1 cup of sorghum according to package directions. I brought the sorghum to boil in a pot of water and cooked for about 50-55 minutes. Drain and set aside to cool.
Slice tomatoes in half and toss with garlic, one tbsp olive oil and balsamic vinegar, honey and salt and pepper. Lay tomato halves on a cookie sheet skin side up. Roast for 15-20 minutes until soft and slightly blistered.
Meanwhile, chop helium cheese into ¼ inch cubes. Heat a lightly oiled grill or frying pan on medium high heat and cook the fry the halloumi cheese until browned on all sides (about 8 minutes).
Let tomatoes cool for a few minutes and then scrape tomatoes off the pan into the bowl of sorghum along with any accumulated juices.
Add halloumi cheese, additional 1 tbsp oil, 2 tsp sherry vinegar, and half a can of white cannelini beans to the bowl.
Toss and let sit for approximately 2 hours before serving. Alternatively toss and refrigerate overnight. Remove from refrigerator and return to room temperature before serving.
Recipe by Weekend Table at https://weekendtable.com/2015/09/30/roasted-tomatoes-with-sorghum-and-halloumi-cheese/