Briam-stuffed Halloumi wrapped in Lountza

Ingredients

• 4 tbsp olive oil
• 1 courgette, sliced
• 1 small aubergine, sliced
• 1 garlic clove, finely chopped
• 1 tsp fresh, thyme or organo
• 1 pkt 225g (8oz) Halloumi Cheese
• 2 plum tomatoes, skinned and sliced
• 8 thin slices of lountza or smoked Ham
• 50g (2oz) butter
• salt and freshly ground black pepper

For the dressing

• 2 tbsp white wine vinegar
• 6 tbsp extra virgin olive oil
• 1 shallot, finely chopped
• 1 tomato, skinned, de-seeded and diced
• 1/2 tbsp each of chopped black olives and capers
• 1 tbsp fresh coriander leaves, roughly chopped

Directions

1. To make the briam, heat oil in a heavy-based pan, fry the aubergine and courgette slices until tender.
2. Stir in garlic and herbs, cook for 1 minute, season and leave to cool. Cut Halloumi into 8 slices with the briam, top with remaining Halloumi slices.
3. Wrap each Halloumi and briam filling in 2 smoked Ham slices to make a parcel.
4. Heat butter in a large frying pan, add the Halloumi and lountza parcels, fry for 2–3 minutes on each side until golden.
5. Place on season to taste. Pour over the Halloumi parcels and serve.