A long leisurely lunch with a jug of Pimm’s is Jo’burg floral designer Stefan Norval’s ([email protected] or afreshevent.co.za) ideal way to spend a Sunday afternoon



  • 1 large aubergine
  • salt and black pepper
  • 6 ripe tomatoes, cut into wedges
  • 40g Kalamata olives, pitted
  • 30ml mint leaves, torn
  • 30ml flat-leaf parsley, torn
  • olive oil, for brushing
  • 45ml cake flour
  • 3ml cayenne pepper
  • 500g haloumi cheese



  • 200g Kalamata olives, pitted
  • 45ml red wine vinegar
  • 15ml flat-leaf parsley
  • 5ml dried oregano
  • 1 clove garlic
  • 1 red chilli, deseeded (optional)
  • 75ml olive oil
  • 75ml avocado oil
  • salt and black pepper


1. To prepare the aubergine: cut it into thin slices. Place in a colander, sprinkle lightly with salt and leave to stand for 20 minutes. The salt will help draw out any excess moisture from the aubergine. Rinse in cold water and pat dry with kitchen paper.
2. To make the dressing: place the olives, vinegar, parsley, dried oregano, garlic and chilli (if using) in a blender and process to a rough purée. With the motor running, gradually pour in the olive and avocado oils; add salt and pepper and set aside.
3. Place the tomatoes into a large mixing bowl with the olives, mint and flat-leaf parsley. Add 30ml of the olive dressing and toss to coat.
4. About 15 minutes before you are ready to serve, put a griddle pan over a high heat. Brush the aubergine slices with olive oil and grill for 2–3 minutes on each side until softened and lightly charred.
5. Mix the flour and cayenne pepper together. Thinly slice the haloumi and lightly coat in the flour mixture. Grill the slices, for 1–2 minutes a side, until they turn golden brown.
6. To serve: arrange the aubergine slices on a serving platter and top with the haloumi. Spoon the tomato and olive salad on top and drizzle over a little more olive dressing. Serve immediately.


This recipe serves 6.