Step 1

Combine the haloumi and half the oil in a bowl. Season with salt and pepper.

Step 2

Heat a chargrill on medium-high. Cook the zucchini, in 2 batches, for 2-3 minutes each side or until lightly charred. Transfer to a bowl. Drizzle with 1 tablespoon of the remaining oil. Cover the bowl with a clean tea towel to steam. Repeat with the eggplant, squash and remaining oil, in 4 more batches, placing the eggplant and squash in separate bowls.

Step 3

Cook half the haloumi for 2-3 minutes each side or until golden. Transfer to a plate. Repeat with the remaining haloumi.

Step 4

To make the pistou sauce, combine the tomato, basil, oil, parmesan and garlic in a bowl. Season with salt and pepper.

Step 5

Stack the haloumi, zucchini, eggplant, squash and spinach onto serving plates. Serve with the pistou sauce.