Use vegetables in season; in Winter, opt for the likes of eggplant, cauliflower, or fennel over zucchini and Summer squash.
Adapted from Miss Dahl's Voluptuous Delights by Sophie Dahl
Grilled Vegetables With Halloumi Cheese
1 medium eggplant
1 large zucchini (see above)
2 tablespoons of olive oil
Juice of 1/2 a lemon
Ground cumin, for dusting
4 ounces of halloumi cheese, thinly sliced
- Thinly slice the vegetables lengthwise. Salt the eggplant, leaving it in a colander for 30 minutes or so, and then rinse and pat dry.
- Light a grill to medium-high. Mix the olive oil with the lemon juice. Dust the vegetables very lightly with the ground cumin. Pour the olive oil mixture over the vegetables and put on the grill for a few minutes on each side.
- As they start to turn a light gold, take them out and put the halloumi on top and then give them another few minutes until the cheese has softened and turned golden.