Roasted vegetable stack with griddled halloumi cheese
Ingredients
- 1 x 200ml/7fl oz pot low-fat crème fraîche
- ½ handful fresh mint, finely chopped
- ½ ruby grapefruit, juice and flesh
- salt and freshly ground black pepper, to taste
- 1 each red, green, and yellow sweet peppers, quartered, seeds removed
- 1 medium aubergine, sliced
- 1 medium courgette, sliced
- olive oil
- 1 x 250g/9oz block halloumi cheese
- courgette flowers (if available)
- 4 mint sprigs
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