Cut each aubergine into 8 thin slices, then brush the slices on one side with olive oil. Once your barbecue is hot (you can pop these on as the barbecue is just getting warm, too), put the aubergine slices on, oil side down, and brush the tops with a little more oil. Let them just soften through without colouring, then flip them over and repeat on the other side.

Meanwhile, mix your halloumi sticks, mint, oregano and lemon juice together, and set aside. Once your aubergine slices are softened and cool enough to handle, wrap each piece of halloumi in a slice of aubergine, and secure with a cocktail stick. Keep the bowl of marinade for later.

Transfer to the barbecue and griddle for 2–3 minutes on each side, until the aubergine is nicely charred and cooked through.

Add the extra virgin olive oil to the bowl containing the remaining herb and lemon juice marinade. Once the stuffed aubergines are ready, transfer them to a serving platter and pour the lemon and herb dressing over the top. Serve hot.

Note: If you want to prepare these ahead, you can soften the aubergine slices in a roasting tin in a hot oven first, being careful not to let them colour. Follow the instructions up to the end of step 2, then cool and refrigerate them until you’re ready to barbecue, or finish on a hot griddle pan.