Stack on the the fresh grilled flavours of haloumi and eggplant in this elegant dinner party starter.
- Rinse the haloumi and pat dry with paper towel. Slice the haloumi and eggplant crossways into 12 pieces.
- Preheat grill on high. Place capsicum, skin-side up, on a baking tray. Cook under grill for 8 minutes or until charred. Transfer to a sealable plastic bag. Set aside for 10 minutes (this helps lift the skin). Peel and discard skin. Cut in half lengthways.
- Meanwhile, whisk the vinegar, olives, oregano and 80ml (1/3 cup) of the oil in a small jug. Season with salt and pepper.
- Heat half the remaining oil in a large non-stick frying pan over medium-high heat. Add half the eggplant. Cook for 3 minutes each side or until golden. Transfer to a plate lined with paper towel to drain. Repeat with the remaining oil and eggplant.
- Brush a barbecue grill with oil to grease. Heat on high. Add haloumi and cook for 1-2 minutes each side or until golden.
- Place 1 eggplant slice on each serving plate. Divide haloumi, capsicum and rocket among eggplant slices. Top each stack with remaining eggplant. Drizzle over the dressing and serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set