Roma tomatoes - 6
Green beans - a handful
Snow peas - a handful
Shallots - 1/2 a bunch
Fresh dill- 1/2 a bunch
Fresh Mint - 1/2 a bunch
1 Spanish onion
Haloumi cheese - 250 gms
Kalamata olives - a handful
Australian olive oil
Balsamic vinegar
Celtic sea salt
Freshly cracked pepper

Oven roast Roma tomatoes, placed on oven proof paper to absorb moisture, by cutting each tomato in half, brushing them with olive oil and then seasoning with sea salt and cracked pepper. Then slow roast for 11/2 hours at 160 degrees Celsius. Let cool and then cut in half again.

Then blanch green beans and snow peas, cut in half. Pan-fry haloumi cheese in thin strips until crispy brown. Finely chop shallots and then chop Spanish onions, dill and mint. Finally mix together all ingredients and toss in a dressing made with half balsamic vinegar, half olive oil, ground Celtic sea salt and cracked pepper.

100 g pecans
3 pears, cored and sliced thinly
1/2 lemon - juiced
80 mls of extra virgin olive oil
80 g sultanas
5 tb of apple cider vinegar
2 baby cos lettuce, cut into wedges
1 cup of water cress
2 tb of sour cream
2 Tb of water
Celtic sea salt
Black pepper

Roast pecans in oven set at 200 Celsius for 5 minutes or until toasted and crispy. Combine pears, lemon juice and 1 tb of olive oil in large bowl and toss gently. Combine sultanas and 4 tb of vinegar in a small saucepan and bring to the boil. Remove from heat, rest for one minute and then drain.

Add sultanas, pecans, cos lettuce and water cress to pears. Combine sour cream, remaining olive oil, water and remaining vinegar and mix until smooth.

Season with salt and pepper and pour dressing over salad and toss gently. Serves 4 to 6 - an appetising summer entre or side dish.