Rinse the halloumi and pat dry with a paper towel. Slice the halloumi and eggplant crossways into 12 pieces.
Preheat grill on high. Place capsicum, skin-side up, on a baking tray. Cook under the grill for 8 minutes or until charred. Transfer to a sealable plastic bag. Set aside for 10 minutes (this helps lift the skin). Peel and discard skin. Cut in half lengthways.
Meanwhile, whisk the vinegar, olives, oregano and 80ml (1/3 cup) of the oil in a small jug. Season with salt and pepper.
Heat half the remaining oil in a large non-stick frying pan over medium-high heat. Add half the eggplant. Cook for 3 minutes each side or until golden. Transfer to a plate lined with a paper towel to drain. Repeat with the remaining oil and eggplant.
Brush a barbecue grill with oil to grease. Heat on high. Add the halloumi and cook for 1-2 minutes each side or until golden.
Place 1 eggplant slice on each serving plate. Divide halloumi, capsicum and rocket among eggplant slices. Top each stack with remaining eggplant. Drizzle over the dressing and serve.
Fresh, young & zesty with delicious berry aromas and just a subtle hint of spice. Full of flavor, refreshing & tantalising…… and it’s pink!