•  8 vine leaves in brine+, rinsed and dried
•  250g haloumi, sliced
•  2 cloves garlic, sliced
•  2 tablespoons fresh oregano leaves
•  cracked black pepper
•  2 tablespoons olive oil
•  lemon wedges, to serve

  Preheat the oven to 200°C (390°F). Place the vine leaves on a baking tray. Top with the cheese, garlic, oregano and pepper and spoon over the olive oil. Fold the leaves around the haloumi to enclose. Bake for 10 minutes or until the leaves are crispy and the cheese is starting to melt. Serve with lemon wedges. Serves 4.

  + Vine leaves are available from specialty delicatessens.