Barbecued Lamb, Eggplant and Haloumi

• servings: 2 servings

Ingredients

150g haloumi, cut into 4 slices

4 X 100g lamb leg or rump steaks

2 Baby eggplant2

2 cloves Garlic

1 Lemon

1 tsp Oregano, leaves

50 g Rocket

2 tsp Honey

2 Tbsp olive oil

Sea salt and cracked black pepper

1 Tzatziki

char-grilled bread, store-bought

Directions

Preheat a BBQ or char-grill pan over medium high heat.

Combine the oil, honey, garlic, oregano, salt and pepper and brush over the lamb, eggplant and haloumi.

Cook the lamb,eggplant and haloumi on the BBQ with the lemon, flesh side down for 3minutes or cooked to your liking, eggplant is tender, and haloumi is golden.

Divide between serving plates with the rocket leaves and serve with a squeeze of the grilled lemon, a drizzle of olive oil, the tzatziki and char grilled bread.