Mediterranean Vegetables with Tahini

Serves 4

2 peppers, red, green or yellow seeded
quartered
2 zucchini halved lengthwise
2 small eggplants seeded and halved
lengthwise
1 fennel bulb quartered
olive oil
slat and ground black pepper
4oz greek halloumi cheese sliced
Tahini Cream
1 cup tahini paste
1 garlic cloves, crushed
2 tbsp olive oil
2 tbsp fresh lemon juice
1/2 cup cold water

1. Preheat boiler or barbecue until hot. Brush vegetables with
oil and broil until just browned, turning once. If peppers
begin to blacken, dont worry the skins can be peeled off.
Cook vegetables until just softened.
2. Place vegetables in a shallow dish and season. Allow to
cool. Meanwhile brush cheese slices with oil and grill
these on both sides until just charred. Remove with a
spatula.
3. To make tahini cream, palce all the ingredients, except the
water into 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. Serve with warm pitta or nann bread.