Roasted Tomatoes with Sorghum and Hallumi Cheese
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Cook time: 
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Serves: 8
 
Ingredients
  • 1 cup sorghum
  • 2 cups cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1 tbsp olive oil plus 1 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 1 tsp honey
  • Salt and Pepper
  • 8 oz halloumi cheese
  • 2 tsp sherry vinegar
  • ½ can white beans
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400.
  2. 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.
  3. 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.
  4. 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).
  5. Let tomatoes cool for a few minutes and then scrape tomatoes off the pan into the bowl of sorghum along with any accumulated juices.
  6. Add halloumi cheese, additional 1 tbsp oil, 2 tsp sherry vinegar, and half a can of white cannelini beans to the bowl.
  7. 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/