This is a great summer recipe when tomatoes are cheap and plentiful.

Ingredients

• 5-6 medium size juicy tomatoes, halved
• salt, pepper and sugar
• ½ tblsp oil (olive is nice here)

Salad

• 8-10 small cloves garlic, peeled and thickly sliced
• 2 tblsp oil
• 1 tblsp cumin seeds
• 425 gram can bean salad, well drained
• 100-150 grams pastrami, thinly sliced
• ¼ cup coriander leaves
• ¼ cup chopped mint
• 2-3 tblsp lemon juice or vinegar

Method

1. Place the halved tomatoes in an oven-proof dish and season well with salt, pepper and a pinch of sugar. Drizzle with oil.
2. Bake at 200°C for 25 minutes.
3. Heat the garlic in the hot oil until light and just brown. Add the cumin seeds and remove from the heat. Cool.
4. Toss the cooled oil together with the bean salad, pastrami, coriander, mint and lemon juice or vinegar. Season with salt and pepper.
5. Serve the bean salad over the warm tomatoes.