Going vegetarian is no dull affair with this incredible flavour and texture combo. The halloumi provides a meaty textural chew, and the aubergines bring all the umami and soft moistness you’ll need. The zippy salsa completes the picture.

For the aubergines: (serves 4)

• 1 large or 2 medium aubergines, sliced into 1,5 cm thick rounds
• olive oil, for drizzling (plus more for frying)
• salt & pepper, to taste
• smoked paprika, to taste

For the salsa:

• 1 small punnet rosa tomatoes, sliced
• a handful fresh mint leaves, roughly chopped
• 1/2 small red onion, finely sliced
• 10 ml red wine vinegar
• 1 teaspoon sugar
• 5 ml olive oil
• salt & pepper, to taste

To assemble:

• about 250 g halloumi cheese, sliced into thick slices
• 4 large sesame burger buns, sliced & buttered
• mayonnaise, for spreading
• a small bunch rocket/watercress

Method:

1. Prepare the aubergines: Preheat oven to 230 C. On a large baking tray brushed with oil, arrange the sliced aubergines, then drizzle with more olive oil and season with salt, pepper and paprika. Roast for about 20-25 minutes until soft and toasty, then remove from the oven and set aside.
2. Make the salsa: mix all the ingredients together in a small mixing bowl. Cover and set aside until ready to serve.
3. Fry the halloumi: Fry the sliced halloumi in a little olive oil on both sides until golden. Remove from the pan and set aside.
4. Assemble the burgers: on the bottom half of each bun, spread a thick layer of mayonnaise, then cover with rocket/watercress, warm roasted aubergines, freshly fried halloumi and a dollop of salsa. Serve at once.

About the wine, Spier Signature Cabernet Sauvignon:
Ripe fruit, cherries and oak spice that follow through from nose to palate. Enjoy at home on a winter’s night with roast beef or lamb with gravy and hearty vegetables.