Chargrilled tuscan-spiced kumara with haloumi & pesto

750g Red Kumara, cut into long 1cm-thick slices
2 tablespoons olive oil
1 tablespoon Tuscan spice mix
1 tablespoon extra olive oil
125g haloumi, sliced into 1/2 cm-thick slices
2 cups watercress
2 tablespoons each: lemon juice, pesto

Place the kumara slices in a saucepan of boiling water and blanch for 4 minutes. Drain well and cool.

Brush the kumara slices with oil and sprinkle with the Tuscan spice mix. Cook the kumara slices on a preheated barbecue or chargrill for 4-5 minutes, or until the kumara slices are cooked through and golden.

Add the extra olive oil to the flat plate of a barbecue or a frying pan. Add the haloumi slices and cook over a medium heat for 1-2 minutes on each side, or until they are golden.

Place the watercress on a platter, top with the kumara slices and haloumi.

Combine the lemon juice and pesto and drizzle over the haloumi before serving.

Serves 4.