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  • 1 aubergine

  • 1 courgette

  • 1 red pepper

  • 4 slices of Halloumi cheese

  • Olive oil for griddling

  • For the salsa verde

  • Handful of basil leaves

  • Handful of parsley

  • Handful of mint

  • Pecorino, to taste

  • Olive oil

  • Garlic to taste but at least 2 cloves

  • Tomato sauce

  • 200g cherry tomatoes

  • 1 chopped red onion

  • 1 chopped garlic

  • Olive oil


  • 1.

    Griddle off the aubergine, courgette, red pepper and halloumi in olive oil and set aside.

  • 2.

    Cook the tomatoes, red onion garlic and olive oil on a medium gas until the tomatoes and other ingredients break down, leaving you with a sauce consistency.

  • 3.

    Combine all the salsa verde ingredients in a food processor and blitz until you have the desired consistency. This is a personal preference - some like it smooth, some like it coarse.

  • 4.

    Layer the griddled vegetables, cheese and salsa verde and repeat until you form an evenly layered tower. Drizzle the tomato sauce around the outside of the tower and serve.

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