Vegetables with Tahini Recipe

Ingredients

• 2 red, green or yellow peppers, seeded and quartered

• 2 courgettes, halved lengthways

• 2 small aubergines, degorged and halved lengthways

• 1 fennel bulb, quartered

• dash of olive oil

• 115g/4 oz Green Halloumi cheese, sliced

• salt and ground black pepper

For the tahini cream:

• 225g/8 oz tahini paste

• 1 garlic clove, crushed

• 30ml/2 tbsp olive oil

• 30ml/2 tbsp fresh lemon juice

• 120ml/4 fl oz cold water

• warm pitta or Nan bread, to serve

Serves 4

Method:

1. Preheat the grill or barbeque until hot. Brush the vegetables with the oil and grill until just browned, turning once. (If the peppers blacken, don't worry. The skins can be peeled off when cool enough to handle). Cook the vegetables until just softened.

2. Place all the vegetables in a shallow dish and season to taste with salt and pepper. Allow to cool.

3. Meanwhile, brush the cheese slices with olive oil and grill these on both sides until they are just charred. Remove them from the grill pan with a palette knife.

4. To make the tahini cream, place all the ingredients, except the water, in a food processor or blender. Process for a few seconds to mix, then, with the motor still running, pour in the water and blend until smooth.

5. Place the vegetables and grilled cheese slices on a platter and trickle over the tahini cream. Serve with plenty of warm pitta or Nan bread.