Grilled Mushroom, Veg & Haloumi Stack

Serves 2

Time 15 minutes

Ingredients

2 tbsp extra virgin olive oil, plus extra to drizzle

4 field (portobello) mushrooms

1 zucchini, halved & sliced lengthways 

½ small eggplant, sliced lengthways

Salt & pepper

60g haloumi, sliced

Juice of half a lemon

2 generous spoonfuls of homemade pesto

Method

Heat a chargrill pan. Brush the mushrooms, zucchini and eggplant with extra virgin olive oil, season with salt and pepper and grill until slightly charred and cooked through. 

Grill the haloumi until browned on each side. Drizzle with the lemon. 

Layer one mushroom with the eggplant, zucchini and haloumi. Top with a second mushroom and a dollop of pesto. Serve drizzled with extra virgin olive oil.