Pan-fried Golden Halloumi with Prawns

• Pop the potatoes onto a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper.
• Toss to coat then spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Pop the aubergine, courgette and onion onto another lined baking tray.
• Toss with salt, pepper, garlic, harissa spice mix and a drizzle of oil. Spread out in a single layer.
• When the potatoes have been roasting for 10 mins, pop the veg onto the middle shelf of the oven.
• Cook until tender, 18-20 mins. Turn halfway through.

• While everything roasts, drain the halloumi then cut into 1cm slices (2-3 per person).
• Place into a bowl of cold water and leave to soak.
• Pop the aioli and harissa paste into a separate bowl and mix together.

• When 5 mins of roasting time remain, remove the halloumi slices from the water.
• Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil. 
• Once hot, fry the prawns and halloumi until cooked, 6-8 mins. Turn the halloumi frequently for even coooking. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.