Moroccan Spiced Haloumi & Eggplant with Chargrilled Red Pepper Pesto

Method

Slice haloumi into four pieces and slice the eggplant into four thick rounds and dust all with the Moroccan spice.

Heat the vegetable oil in a pan and brown the haloumi and eggplant well on both sides. Remove and drain on paper towel.

Arrange alternate slices of eggplant and haloumi on a long dish and top with lashings of Paradise Beach Purveyors Chargrilled Red Pepper Pesto.

Serves 4 as a starter or side dish.