Cooking Instructions

1. Turn the grill to high (240C). Halve the aubergine lengthways and slice into 1cm half-moons. Roughly slice the pepper. Peel and halve the onion. Finely dice one half of the onion and set aside. Cut the remaining half into 4 wedges and place onto a foil-lined baking tray, along with the pepper and aubergine. Drizzle with 2 tsp oil and season with sea salt and black pepper. Grill for 8-12 mins, until soft and charred.
2. Meanwhile, make the salad; dice the cucumber into 1cm cubes. Quarter the tomatoes. Roughly chop the capers. Quarter the lemon. Roughly chop the dill. Put the cucumber, tomatoes, capers and half the dill into a salad bowl, along with the diced onion. Mix with 2 tsp olive oil, the juice from half the lemon and a good pinch of sea salt. Set aside.
3. Slice the half block of halloumi into 6 pieces. Heat a medium frying pan on medium-high heat. Add the halloumi and cook for 2-3 mins per side, until golden brown. Once golden, add half the honey, a small squeeze of lemon juice and a pinch of chilli flakes. Cook for 30 seconds more, then remove from the heat. Toss the halloumi in the sticky sauce to coat.
4. Meanwhile, heat a large frying pan on medium-high heat. Add the rice and break it up with a wooden spoon. Add 1 tbsp water (1/2 tbsp for 1 person) and cook for 2-3 mins, until piping hot. Season with a pinch of sea salt and black pepper, then remove from the heat.
5. When ready to serve, toss the rocket with the cucumber salad, then serve in bowls alongside the roasted vegetables and herbed rice. Place the halloumi on top and drizzle over the remaining honey and 2 tsp olive oil. Garnish with the remaining dill and any remaining lemon, cut into thin wedges.