Chargrilled Vegetables & Haloumi Stack

To prepare the ingredients, cut the eggplant into 1 cm thick rounds, the zucchini into 5 mm think ribbons, and the haloumi into 5 mm thick slices. Quarter the capsicum and remove the seeds. Peel and crush the garlic, and chop the dill. Zest and juice the lemon.

Lay the eggplant, zucchini and capsicum slices across two oven trays. In a small bowl mix together the olive oil and garlic and brush over the vegetable slices. Cook in the oven for 30-35 minutes or until the vegetables are tender and golden.

Combine the yoghurt, dill, and lemon juice and zest in a small bowl, then season with some salt and pepper.

When the vegetables have about 5 minutes left to cook, heat a large frying pan over a medium-high heat. Lightly grease with a little olive oil and then add the haloumi slices. Cook for 1-2 minutes on each side or until golden.