Saganaki Martini

• 10 tomatoes, roughly chopped
• 1 garlic clove
• 5 leaves basil
• 5 leaves mint
• 4 ounces gin, to taste
• 12 cup kalamata olive, pits removed, finely chopped
• 14 cup caster sugar
• 2 roma tomatoes, peeled and seeded, diced very finely
• 1 English cucumber, peeled and diced very finely
• 12 bunch chives, finely chopped
• 1 cup halloumi cheese, cut into small cubes
• 1 tablespoon olive oil

1. Make the Martini:.
2. Place the tomatoes, garlic, basil and mint in a blender and process until smooth.
3. Strain using a fine sieve - don't press on the mixture, let it happen naturally.
4. It will take a few hours to give you the required 2 cups of liquid.
5. The original recipe said to 'Throw away the remaining solids', but I add them to the bag I have in the freezer to make soup stock with.
6. Add Gin to taste.
7. Place this in the fridge to chill until ready to serve.
8. Make the Candied Olives:.
9. Preheat the oven to 200F Place the finely chopped olives on a baking paper lined tray and sprinkle with the caster sugar.
10. Cook for about 15 minutes or until the olives are dried.
11. Prepare the Haloumi:.
12. Slice the cheese into 1/2 inch cubes and dust with a little flour.
13. Heat the oil in a frying pan and cook the cheese over a medium heat - browning all sides.
14. When cooked thread onto skewers.
15. Assemble the dish:.
16. Divide the diced Roma tomatoes, cucumber, candied olives and chives amongst four martini glasses, then pour over with the chilled martini mixture.
17. Add the haloumi skewers and serve immediately.

tomatoes, garlic, basil, mint, gin, kalamata olive, caster sugar, roma tomatoes, cucumber, chives, halloumi cheese, olive oil

Taken from www.food.com/recipe/saganaki-martini-340202 (may not work)