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Roasted Tomato, Chickpea & Halloumi Salad

A bright and fabulous tomato salad

By bbcgoodfood · From Open Recipes · 7 ingredients
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Why it works: Tomato and halloumi work together. They rank in the top 6% of all ingredient pairs, and 38 recipes mention both. Both carry 3-methylbutanol, which smells malty, whiskey. The science ↓

The recipe

Serves 2 as a main or 4 as a starter

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Tomato + halloumitop 6% of all pairs
    Aroma overlaplow
    Mentioned together38 recipes

    Shared aroma: 3-methylbutanol (malty, whiskey).

  2. Olive + tomatotop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,164 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Tomato + chickpeatop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together537 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Red wine + tomatotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Olive + chickpeatop 3% of all pairs
    Aroma overlapstrong
    Mentioned together942 recipes

    Shared aroma: methyl butyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (red wine, vinegar, olive, tomato, halloumi, cheese, chickpea):

  1. Capsicumbetter flavor fit
  2. Cucumberbetter flavor fit
  3. Potatobetter flavor fit
  4. Onionthe original

Fit is the average pairing score against red wine, vinegar, olive, tomato, halloumi, cheese, chickpea. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).