A tasty summertime sandwich.

Capsicum and haloumi sandwich Recipe


250 grams haloumi (Big Vic Deli, Shop 25-28, Dairy Hall)
1 red capsicum (Vic Market Organics, Stall 56, I Shed)
½ medium eggplant (Garden Organics, Stalls 71-76, I Shed)
1 punnet cherry tomatoes (Tomato City, Stall 7, H Shed)
olive oil (Pavilion Select Produce, Shop 31-32 Dairy Hall)
salt flakes, cracked black pepper (Green Valley Spices, Stalls 36-40, B Shed)
1 foccacia, split in half (Andrew’s Bread Shop, Shop 29-30, Dairy Hall)
1 tbsp basil pesto (Big Vic Deli, Stalls 25-28, Dairy Hall)


Preheat an overhead grill.

Cut the haloumi into 4 thick slices.

Cut the red capsicum into wedges.

Thinly slice the eggplant.

Place haloumi on an oven tray with the capsicum, eggplant slices and cherry tomatoes.

Drizzle over some olive oil, and sprinkle over some salt and pepper.

Cook under a hot grill for 5 minutes, until the haloumi is golden brown.

Meanwhile, toast the focaccia and spread with the basil pesto.

Top with the grilled vegetables and cheese, and serve.