PUMPKIN & EGGPLANT WITH OLIVE SALSA

SERVES 4 PREP 15 MINS COOK 12 MINS

• 500g Jap pumpkin, seeds removed, thinly sliced

• 1 large eggplant, 1cm-thick slices

• 250g haloumi, thinly sliced

• ¼ cup olive oil

• 200g green beans, blanched

• ½ bunch mint, leaves picked

• toasted pine nuts, to serve

SALSA

• 1 tomato, finely chopped

• 2 tbsp finely chopped kalamata olives

• 1 eschalot, finely chopped

• 2 tbsp extra-virgin olive oil

• 1 tbsp red wine vinegar

1 Preheat chargrill pan or barbecue on high.

2 In separate bowls, toss pumpkin, eggplant and haloumi in 1 tbsp oil. Season.

3 Chargrill pumpkin 4-5 mins, turning once, until tender. Then, chargrill eggplant 3-4 mins until tender. Set aside.

4 SALSA In a small bowl, combine all ingredients and season to taste.

5 On a large serving platter, arrange grilled vegetables with beans and mint.

6 Using same hot chargrill, cook haloumi, 30 secs each side. Transfer to serving platter. Spoon salsa on top. Sprinkle pine nuts over to serve.