INGREDIENTS
1 aubergine
1 courgette
1 red pepper
4 slices of halloumi cheese
Olive oil for griddling
Pesto
Handful of basil leaves
Handful of Parsley
Handful of mint
Pecorino
Olive oil
Garlic
Tomato sauce
200g cherry tomatoes
1 chopped red onion
1 chopped garlic
Olive oil
Recipe continues
METHOD
Griddle off the aubergine, courgette, red pepper and halloumi in a little olive oil and set aside.
Cook the tomatoes, red onion garlic and olive oil on a medium gas until the tomatoes and other ingredients break down, leaving you with a sauce consistency.
Combine all the pesto ingredients in a food processor. Layer the griddled vegetables, cheese and pesto dressing and repeat until you form an evenly layered tower.
Drizzle the tomato sauce around the outside of the tower and serve.