MUSHROOM, HALLOUMI & SMASHED PEAS ON TOAST WITH JAMMY ROASTED TOMATOES

Ingredients 

• 250g cherry tomatoes
• 200g chestnut mushrooms
• Olive oil
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• Salt & pepper
• 250g frozen peas
• 15g fresh mint
• 1 lemon
• 20g butter
• 1 garlic clove
• 225g halloumi
• 1 tbsp honey
• ¼ tsp chilli flakes
• 2 slices sourdough

Method 

1. Place the cherry tomatoes in a bowl and drizzle with olive oil, balsamic vinegar, sugar, salt and pepper. Air fry at 200°C for 8-12 minutes until they are blistered and jammy.
2. Bring a small pan of water to boil, add the peas and cook for 1 minute. Drain and tip into a bowl with the chopped mint, the zest and juice of a lemon and 1 tbsp olive oil. Mash using a fork and season to taste with salt and pepper.
3. Melt the butter in a pan over a medium heat, add the sliced chestnut mushrooms and season with salt and pepper. Cook for five minutes until they have lightly browned. Then add the garlic and cook for a couple more minutes until golden and fragrant.
4. Tear the halloumi down its natural split and slice into 2cm pieces. Heat a drizzle of olive oil in a large frying pan over a medium heat. Add the halloumi and cook for 3 minutes on both sides until golden. Add the honey and chilli flakes and fry for another couple of minutes until caramelised.
5. Toast the sourdough, smother in butter and layer up with the smashed peas, garlic mushrooms, jammy tomatoes and halloumi.