Barbecued Lamb, Eggplant & Haloumi

Serves 2.


  • 2 tablespoons olive oil
  • 2 teaspoons honey
  • 2 cloves garlic, crushed
  • 1 teaspoon chopped oregano leaves
  • sea salt and cracked black pepper
  • 4 x 100g lamb leg or rump steaks
  • 2 baby eggplant (aubergine), halved
  • 150g haloumi, cut into 4 slices
  • 1 lemon, halved
  • 50g rocket (arugula) leaves
  • olive oil, for drizzling
  • store-bought tzatziki and char-grilled bread, to serve


  1. Preheat a barbecue or char-grill pan over medium-high heat.
  2. Combine the oil, honey, garlic, oregano, salt and pepper and brush over the lamb, eggplant and haloumi.
  3. Cook the lamb, eggplant and haloumi on the barbecue or char-grill with the lemon, flesh-side down, for 3 minutes each side or until lamb is cooked to your liking, eggplant
    is tender and haloumi is golden.
  4. Divide between serving plates with the rocket leaves and serve with a squeeze of the grilled lemon, a drizzle of olive oil, the tzatziki and char-grilled bread.