Middle Eastern Style Loaded Fries and Honey Halloumi

In the meantime, drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak. 

Trim the aubergine, then cut into roughly 2cm pieces.

Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the remaining roasted herb and spice, then toss to coat.

Spread out in a single layer. When the oven is hot, roast the aubergine on the top shelf until soft and golden, 25-30 mins. 

Turn halfway through.

When there is 5 mins of roasting time left, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the halloumi and fry until golden, 2-3 mins each side.

In the meantime, cut the tomato into 1cm chunks.

In a small bowl mix together the zhoug and yogurt. Season with salt and pepper.

Once the halloumi had finished frying, remove from the heat and drizzle over the honey. Turn to coat in the honey.