Method
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Firstly, prepare your vegetables – chop or slice the pepper into long strips or square pieces. Cut the aubergine length ways into long slices. Chop the corn-on-the-cob into 4 equal sections. Slice the courgette into pieces and halve again (leave whole if using a BBQ as halves will be too small!). Chop your radishes or cut into them multiple times but not all the way through to create flower type design.
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Slice your halloumi into 8 equal slices.
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Heat a griddle pan (or regular frying pan if you don’t have a griddle, or use the BBQ!) and add a splash of oil.
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The corn-on-the-cob takes the longest to cook so add that to the pan first. After about 2 mins, add the other vegetables. Continue to turn to griddle both sides evenly.
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After another couple of minutes add the halloumi. Again keep turning to get an even griddle on both sides. Cook for 2-3 minutes until golden brown.
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Once done, remove all the food from the heat.
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Arrange the lettuce and corn-on-the-cobs first onto a serving platter, then add the halloumi cheese. Then add the rest of the veggies, alternating between them all. Add the watercress and your done!
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Serve with pots of Bay’s Kitchen’s condiments for dipping.
