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1
Make the Martini:.
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2
Place the tomatoes, garlic, basil and mint in a blender and process until smooth.
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3
Strain using a fine sieve - don't press on the mixture, let it happen naturally.
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4
It will take a few hours to give you the required 2 cups of liquid.
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5
The original recipe said to 'Throw away the remaining solids', but I add them to the bag I have in the freezer to make soup stock with.
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6
Add Gin to taste.
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7
Place this in the fridge to chill until ready to serve.
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8
Make the Candied Olives:.
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9
Preheat the oven to 200F Place the finely chopped olives on a baking paper lined tray and sprinkle with the caster sugar.
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10
Cook for about 15 minutes or until the olives are dried.
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11
Prepare the Haloumi:.
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12
Slice the cheese into 1/2 inch cubes and dust with a little flour.
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13
Heat the oil in a frying pan and cook the cheese over a medium heat - browning all sides.
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14
When cooked thread onto skewers.
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15
Assemble the dish:.
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16
Divide the diced Roma tomatoes, cucumber, candied olives and chives amongst four martini glasses, then pour over with the chilled martini mixture.
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17
Add the haloumi skewers and serve immediately.
