This is my take on pigs in blankets for the festive season, but just as good all year round.
To make 12 rolls
3 large aubergines
1 pack of halloumi cheese
Top and tail the aubergines then slice lengthwise, first removing two opposite sides, then slice the remaining aubergine into four long slices lengthwise.
Brush generously with olive and then either griddle until browned and soft or pop them into the oven for around 20 minutes at 200C
You should now have 12 golden brown aubergine sheets
Spread a little harissa paste on each – about a teaspoon but you can vary the amount depending on how hot you like them.
Cut the block of halloumi into 12 equal sized sticks.
Take an aubergine slice and place with the thinner end towards you. Place a halloumi stick across the thin end then roll up towards the thicker end. Try to keep it fairly tight. Place each roll onto a baking sheet lined with parchment.
When they are all done put them into the oven at 180C for around 15 minutes until the halloumi has softened.