This combination of Aubergine and Haloumi accompanied by Fried Tortillas is inventive and delicious.
Make up a dressing with 4 tbs of olive oil, the lemon juice, garlic, Tabasco and some salt.
Place the aubergines on the BBQ (othereise used the naked flame on the stovetop) and cook, turning regularly for anround 8 minutes until they are charred and the skin comes away easily.
Prick with a fork to test they are soft all the way through.
Pop the aubergines on a board, and make cuts in them approximately 1cm apart, without cutting all the way through.
Either remove the charred skin by inserting the point of a fine blade under it and lifting it off.
Otherwise serve as is, so people can remove the skin themselves.
Place the aubergines on a serving plate and douse generously with the dressing and the herbs.
For the haloumi, brush the cheese slives with olive oil and Tabasco, place on a grill and cook until attractively striated on both sides.
Heat the remaining oil in a frying pan and fry the tortillas one at a time, until golden on both sides, puffy and patched with black.
Cook the broadbeans in a large pan of boiling water, for 7 minutes, then drain and refresh under cold water. Drain again and slip the grey skin off each bean.
Mix everything together except the herbs and leave to marinate for 20 mins.
Taste and adjust the spicing if necessary.
Mix in most of the herbs at the last minute, reserving a little to scatter on top.
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