Grilled aubergine, halloumi and marinated anchovy with tomato & red pepper relish
Not the most obvious of combinations, I admit, but it works. Whatever you do, don't leave out the marinated anchovies — trust me on this one.
1 large aubergine, cut into 12 slices
200g halloumi cut into 12 slices
2 tbsp olive oil
4 tbsp tomato & red
8 slices of sourdough
Salt the aubergine rounds and lay them out on a large plate covered with kitchen paper. Put another layer of kitchen paper on top, along with a heavy object to help squeeze all the liquid out of them.
After 30 minutes, wipe the salt off of the aubergine using kitchen paper and give the rounds a little squeeze to remove any excess liquid.
Heat the sunflower oil in a frying pan over a high heat until wisps of smoke appear. Cook the aubergine in batches until golden on both sides. Leave to rest on kitchen paper to soak up the excess oil. In between batches you may need to add a little more oil.
Turn the grill on to high and cook the halloumi on both sides until golden.
Spread a tablespoon of tomato & red pepper relish on to four of the slices and layer the other ingredients as shown in the image above.