for 4 person

Marinade

1 dl	olive oil
2 tbsp	basil, finely chopped
2 tbsp	oregano, finely chopped
2	garlic cloves, squeezed
½ tsp	salt
a little	pepper

Grilled bread & vegetables

200 g	bread, cut into slices
2	aubergines, cut lengthways into slices approx. 1 cm thick
500 g	vine-ripened cherry tomatoes
1 tbsp	olive oil

Sauce

½	organic lemon, grated zest and the juice
¼ tsp	salt
a little	pepper

Charcoal/gas/electric grill

200 g

halloumi, cut into slices

Salad

½ bunch	basil, torn into pieces
¼ bunch	oregano, torn into pieces

How it's done

Marinade

Combine the oil, herbs and garlic, season. Set aside 2 tbsp of the marinade.

Grilled bread & vegetables

Brush both sides of the bread and aubergines with the marinade. Place the tomatoes in a grill tray, mix with the oil.

Sauce

Mix the lemon zest and juice with the reserved marinade, season.

Charcoal/gas/electric grill

With the lid down, grill the aubergines, bread and tomatoes in the grill tray over/on a medium heat (approx. 200 °C for approx. 20 mins., turning occasionally. Remove the aubergines and bread from the grill, cut into pieces. Grill the halloumi for approx. 5 mins. on each side.

Salad

Plate up the bread, aubergines, tomatoes and halloumi, drizzle with the sauce, garnish with the herbs.

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