What you will need :

• 1 tsp Olive oil Plus extra for brushing

• 1 Large Onion Peeled and chopped into chunks

• 3 Cloves Garlic Peeled and crushed

• 2 Medium Courgettes (Zucchini) Chopped into chunks

• 1 Large Aubergine (Egg plant) Chopped into chunks

• 1 tsp Ground cumin

• 1 tsp Smoked paprika

• 400 g Tin of chopped tomatoes

• 1 tbsp Tomato puree

• 1 tsp Honey

• Salt and pepper

• 250 g Mastros Dairy Halloumi PDO cheese

Optional

• Fresh parsley or basil to garnish

Instructions :

Step 1 :

Heat the oil in a large lidded frying pan. Add the onion and garlic and soften for 5 minutes.

Step 2 :

Add the courgettes, aubergine, cumin and smoked paprika and cook for a further 5 minutes until softened.

Step 3 :

Add the tinned tomatoes, tomato puree, honey and salt and pepper. Half fill the empty tomato can with water and splosh in too. Pop the lid on the pan and let everything cook down for about 10 minutes. (See notes below.)

Step 4 :

Preheat the grill to very hot.

Step 5 :

When the sauce had thickened and softened, cut the halloumi cheese into thin slices, place on top of the vegetable sauce and brush (or spray) with oil.

Step 6 : 

Pop under the grill for about 5 minutes until the cheese is crunchy and golden.