Haloumi Stack

Lay the eggplant, pumpkin and capsicum slices across two lined oven trays. Spray or brush with the olive oil and cook in the oven for 30-35 minutes or until the vegetables are tender and golden.

Meanwhile, place the balsamic vinegar in a small saucepan and bring to the boil. Reduce the heat to medium and add the brown sugar. Cook, stirring, until the sugar has dissolved. Gently simmer mixture for 4-5 minutes or until it’s syrupy. Remove from the heat to cool slightly. It will continue to thicken off the heat. WARNING: When vinegar is being reduced it lets off a very strong vapour. Don’t put your head directly over the saucepan or it may sting our eyes.

When the vegetables have about 5 minutes left to cook, heat a medium 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.