Ingredients

Steps

• Preheat the oven to 200°C.
• Mix the crème fraîche, chopped mint, grapefruit juice, and flesh in a bowl.
• Season the dressing with salt and pepper and set aside.
• Place peppers, aubergine, and courgette on a tray and drizzle with olive oil.
• Roast vegetables for 30-40 minutes until tender.
• Cut the halloumi lengthways into eight slices.
• Griddle the halloumi in a greased pan over medium heat for 30 seconds per side.
• Stack alternate slices of vegetables between two slices of halloumi on each plate.
• Serve with the dressing and garnish with mint and courgette flowers.