|Prep time||30 minutes|
|Cook time||35 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Prepare a barbecue to a medium-high heat.
Quarter the aubergines lengthways. Brush the aubergines and capsicums with 2 tbsp of olive oil and season with a little salt. Grill for 20 minutes. The aubergines should be very soft all the way through and the capsicums should be charred.
Remove the core and seeds of the capsicums and tear into chunks.
Cut the halloumi into 2cm-thick slices.
Place the sesame seeds on a plate and press the halloumi slices into the seeds.
Brush the barbecue grate with some olive oil and grill the halloumi, turning when char lines form, approx. 5 minutes each side. Brush the naans with the oil and grill on either side until char lines form, approx 2-3 minutes.
Drain the artichokes from the oil.
Arrange all the ingredients on a large board or serving platter.