Asian Aubergine Halloumi Stack

Aubergine 1 piece
Sweet potatoes 1 piece
Tomatoes 3 pieces
A handful of rucola
Curry powder 1 tbsp
Cooking oil 1 1/2 tbsp
Halloumi 100 grams

Cut aubergine, sweet potato into 1 cm thick rings. Sprinkle salt on aubergine and leave to sweat for 15 mins. Wash off salt and pat dry aubergine with a towel. Mix curry powder with oil, coat aubergine rings on each side.
Preheat oven at 250 Celcius, grill sweet potato and aubergine for about 20 mins.
Cut halloumi and tomatoes into thin slices. Panfry halloumi untill brown on both sides.
Stack sweet potato, rucola, tomato, aubergine and top with halloumi. Hold stacks with bamboo skewers. Drizzle with lemon chilli dressing and serve.