Eggplant and Haloumi Stacks with Garlic Lemon Potatoes

Steps

1. oven to 200°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to medium-high (if using).
2. Toss potatoes on prepared tray with garlic, first measure of lemon zest and a drizzle of oil. Season with salt and pepper and roast for 18–20 minutes, until golden and crunchy. Turn once during cooking.
3. Slice eggplant into 1cm-thick rounds; remove core and seeds from capsicum and slice 3cm; slice courgette on a sharp angle 1cm thick; slice haloumi 1cm. Sprinkle haloumi with haloumi spice mix, making sure all pieces are well coated.
4. Heat a drizzle of oil in a large fry-pan and cook eggplant for 2–3 minutes on each side, until soft. Set aside on a paper towel. Keep pan on heat and cook capsicum and cherry tomatoes for 2–3 minutes, until tender. Remove from pan and set aside.
5. Keep pan on heat and cook haloumi for 1–2 minutes each side, until golden.
6. Mix all honey mustard dressing ingredients together in a small bowl and season with salt and pepper.
7. Divide garlic and lemon potatoes between plates, then layer eggplant, capsicum and haloumi, with a few rocket leaves between layers. Dot over cherry tomatoes and drizzle with honey mustard dressing.