Aubergine-Wrapped Halloumi Sticks

Take the halloumi out of its packaging and pat dry with kitchen paper, then cut it into ‘sticks’ roughly the size and shape of your index finger. Cut the aubergine lengthwise into really thin slices (no thicker than about 3mm), then cut each slice lengthwise again into strips about 3cm wide. Brush the aubergine slices very lightly with oil on both sides, then put a griddle pan on the hob over a high heat. While the griddle heats up, put a small splash of oil into a frying pan and place on a medium heat. When hot, add the halloumi sticks and cook for a few minutes on each side, turning regularly until golden brown all over, then lift the cheese on to some kitchen paper to drain. Place the aubergine slices – as many as will fit at a time without overlapping – in the hot griddle pan and cook for a minute or two, then use tongs to turn them. When the slices have nice char-marks on both sides, remove them from the griddle and repeat until you have cooked all the aubergine (if you don’t have a griddle, you can just put the slices under the grill). To assemble, place a strip of aubergine on the work surface and lie a stick of halloumi across it at the end closest to you. Roll up the aubergine strip until it is wrapped thickly around the middle of the halloumi, then insert a wooden cocktail stick through the centre to secure. Repeat with the remaining halloumi and aubergine, then serve all the sticks on a platter with a dish of houmous alongside.