Method

• slice aubergine into 3cm disks pan fry until soft & deglace with balsamic vinegar. set aside
• cut the cheese into 1cm width strips marinate with fresh mint & basil then fry in olive  oil set aside
• mix 1 part sweet chilli sauce 3 parts tempura batter mix chopped mint &chopped basil orange powder s&p with carbonnated water to consistency you want set aside
• season all veg for deep frying with s&p, lemon oil & orange powder set aside
• roast the tomatoes & half a fresh chilli until soft blend & pass through a coarse sieve split with olive oil &orange juice
• add fresh chopped mint set aside
• pre heat fryer to 160
• put the 3 slices of aubergine in a flat frying pan
• place the cheese on top of the aubergine  drizzle with honey and a little c-5 spice  & put in oven for about 8 mins
• put sauce on to warm slowly
• put all veg in batter and coat then place in fryer cook for about 3-4 mins until crispy take out and place on kit paper to drain then lightly salt .
• take cheese & aubergine out of oven put on plate put the crispy veg on top and sauce

Ingredients

veg

marinated artichokes

sweet chilli peppers

baby corn

batton courgettes

sweet chilli sauce

balsamic vinegar

honey

olive oil

sparkling water

lemon oil

orange juice

chopped mint

“              “ basil

plum tomatoes

fresh chilli

aubergine

Halloumi cheese

tempura batter mix

salt & pepper

Chinese five spice