2 red (bell) peppers, quartered and seeded
4 tbsp olive oil
2 aubergines (eggplants)
340g/12oz halloumi cheese
salt and ground black pepper
4 baby plum tomatoes
2 spring onions (scallions), diced
6 tbsp olive oil
1 tbsp lemon juice
2 tbsp pesto
1 To make the pesto vinaigrette, cut the tomatoes in half and remove the seeds. Cut into small dice. Place in a bowl with the spring onions, olive oil, lemon juice and pesto, and season with salt
and pepper. Set aside.
2 Brush the peppers with oil and cook under a hot grill (broiler) for 6–8 minutes, until slightly charred and soft. Set aside. Cut the aubergine and halloumi cheese into 8 slices each. Brush lightly with oil and season with salt and pepper. Grill (broil) them for 5 minutes, until golden brown.
3 Place an aubergine slice in the middle of a serving plate, lay a slice of halloumi on top and then some red pepper. Continue layering up with another slice of halloumi and a slice of aubergine. Repeat on three more plates.
4 Spoon the pesto dressing around the stacks and serve.