I was recently sent some recipes by Ocado written by Sophie Michell. Apparently they’re under the banner of “Tweet Yourself Thin”. I’m not entirely sure I got the concept of being tweeted recipes every day but I had halloumi, courgette and aubergine to use up so it hit me at the right time. And it’s refreshing, zingy and tasty. It’s intended to be a lunch dish but I added a wedge of baked polenta to pad it out a bit.

Halloumi, courgette and aubergine with tomato vinaigrette (serves 2):

250g halloumi

2 courgettes

2 medium aubergines

For the dressing:

2 ripe plum tomatoes, peeled

2 cloves garlic, minced

75ml extra virgin olive oil

25ml balsamic vinegar

1 pinch of caster sugar

1 tsbp of chopped fresh basil

1. Slice the halloumi, aubergine and courgette into even slices. Heat a large griddle pan and griddle the veg on both sides until nicely charred.
2. Blitz the dressing ingredients together and season to taste.
3. When the veg is done, add the halloumi for 30 secs each side until slightly charred and warm. Serve immediately dressed with the vinaigrette and a splash more balsamic.