Broccoli & Halloumi Salad

Preheat the oven to 140°C.

Halve the cherry tomatoes, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, and place cut side up in a roasting tray.

Roast low and slow for 1 hour, or until soft and sticky.

Meanwhile, trim the tough end off the broccoli stalk.

Cut off the florets and cook in a pan of boiling water for 5 minutes, then drain.

Use a speed-peeler to very finely slice the remaining broccoli stalk.

Mix 2 tablespoons each of peach juice, extra virgin olive oil and red wine vinegar, then toss half with the broccoli stalk.

Put a large non-stick frying pan on a medium-high heat with the halloumi, drained peach halves and broccoli florets.

Let it all get golden, while you heat the grains according to the packet instructions.

Squash and destone the olives.

On a serving platter, toss the grains with the remaining dressing.

Arrange everything else on top, tearing up the halloumi and any large mint leaves, then spoon over the yoghurt.