1 handful red Peppadew peppers
1 handful vine ripened tomatoes
1 handful rocket
juice of ½ lemon
3 tbsp olive oil
salt and freshly ground black pepper
tsp olive oil
3 slices halloumi cheese
Slice the eggplant into discs then brush with oil. Place into a bowl.
Add the tomato, rocket, lemon juice and olive oil and toss well. Season to taste with salt and freshly ground black pepper.
In a small frying pan with a little oil add the slices of eggplant cook until soft, the add the halloumi and cook for 20 seconds on each side.
Serve the eggplant and salad on a plate and place the fried halloumi on top.
Recipe adapted from: Good Food