Moroccan Spiced Haloumi & Eggplant with Chargrilled Red Pepper Pesto

Method:

  1. Slice haloumi into four pieces and slice the eggplant into four thick rounds and dust all with the Moroccan spice.
  2. Heat the vegetable oil in a pan and brown the haloumi and eggplant well on both sides. Remove and drain on paper towel.
  3. Arrange alternate slices of eggplant and haloumi on a long dish and top with lashings of Paradise Beach Purveyors Chargrilled Red Pepper Pesto.
  4. Serves 4 as a starter or side dish.

Ingredients:

  1. 1 tub of Paradise Beach Purveyors Chargrilled Red Pepper Pesto
  2. 250g fresh haloumi cheese
  3. 1 large eggplant
  4. 5 tablespoons of bought Moroccan spice mix (such as Herbie’s Ras El Hanout)
  5. Vegetable oil for cooking