Haloumi And Pesto Tomato Stacks

1. 1

   Preheat oven to 180 degrees Celsius Line a baking tray with non-stick baking paper.

2. 2

   Cut each tomato horizontally into four slices. Cut haloumi into quarters, and then cut each quarter horizontally into three slices.

3. 3

   Cook haloumi in frying pan over medium heat for about 30 seconds per side, or until browned.

4. 4

   Put a slice of haloumi on the base slice of each tomato, and top with a little pesto. Put next tomato slice in place, then haloumi and pesto, and continue in this order until you put the top on the tomatoes.

5. 5

   Bake for 15 minutes, until softened. (If the stacks fall apart, gently put them back together).

6. 6

   Drizzle mixed lemon juice and olive oil on rocket, mix to coat.

7. 7

   Serve tomatoes on individual beds of dressed rocket.

* Per serving · 4 servings · Values may vary.