INGREDIENTS:
1 large tomato, thickly sliced 420g can Edgell Four Bean Mix, drained
125g can Edgell Corn Kernels, drained
2 spring onions, thickly sliced
1 teaspoon chopped fresh rosemary
200g Haloumi cheese, thickly sliced
METHOD: 1. Place each tomato slice onto a piece of foil. Combine drained
Edgell Four Bean Mix, corn kernels, spring onions and rosemary and spoon
onto tomato. Season with cracked pepper and wrap in foil to encase.
2. Place on a warm barbecue and cook for 5 minutes. Meanwhile
cook the haloumi slices on the barbecue until golden on both sides.
