Mediterranean Vegetables with Tahini

WONDERFULLY COLOURFUL,THIS STARTER IS EASILY PREPARED IN ADVANCE.TAHINI  IS PASTE MADE FROM SESAME SEEDS.

THIS RECIPE SERVES FOUR

INGREDIENTS:
2 peppers,seeded and quartered
2 courgettes,halved lengthways
2 small aubergines,degorged and halve lengthways
1 fennel bulb,quartered
Olive oil
Salt and ground pepper
115g/ 4oz Greek Halloumi Cheese sliced

FOR THE TAHINI CREAM:
225g/ 8oz/1cup tahini paste
1 garlic cloves,crushed
30ml/ 2tbsp olive oil
30ml/2tbsp fresh lemon juice
120ml/4 fl oz./1/2 cup cold water


PREPARATION:
1.Preheat the grill or barbecue until hot.Brush the vegetables with oil and grill until just browned,turning once.(If the peppers blacken,don't worry.The skins can be peeled off.)Cook the vegetables until just softened.
2.Placed the vegetables in a shallow dish and season.Allow to cool.Meanwhile,brush the cheese slices with oil and grill these both sides until just charred.Remove them with a palette knife.
3.To make tahini cream,place all the ingredients,except the water,in a food processor or blender.Whizz for a few seconds to mix,then,with the motor still running,pour in the water and blend until smooth.
4.Serve the vegetables and cheese on a platter and trickle over the cream.Delicious served with warm pitta or naan bread.


COOK'S TIP:

To degorge aubergines,sprinkle cut slices with salt and allow the juices that form to drain away in a colander.After 30 minutes or so,rinse well and pat dry.Degorged aubergines are less bitter and easier to cook.