Method

This is a very quick and easy recipe to prepare. Heat a large griddle pan with a little olive oil and cook the sliced aubergine on both sides for 3-4 minutes. Meanwhile, prepare the tapenade by blitzing together all the ingredients, leaving slightly coarse and put aside. Finally, slice the halloumi cheese and quickly brown on both sides for 2 minutes in the same griddle pan. To put the dish together, slice the buns in half. Spread the bottom piece generously with the tapenade. Lay over 3 or 4 slices of the grilled aubergine, followed by the sliced tomato and grilled halloumi cheese. Place over the bun top, stick in the fancy cocktail stick and serve with the vegetable crisps.

Serves 4


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