Start by preparing your vegetables. De-seed the peppers and cut into quarters. Slice the aubergine, halloumi cheese and cucumber into thick slices horizontally. Season well with salt and pepper. Heat a griddle pan, drizzle with the oil and cook the sliced peppers, aubergine and halloumi cheese till golden brown. Prepare the dressing by mixing together all the ingredients. Once the vegetables and cheese are browned, start plating the dish. Put a piece of yellow pepper on your serving plate and drizzle over some of the dressing. Place a piece of Halloumi cheese on top, and then a piece of aubergine, and drizzle again with the dressing. Next, put a layer of raw cucumber on, and then a piece of red pepper. Drizzle the stack with some more dressing before placing a second piece of halloumi cheese on top. Drizzle the remaining dressing around the halloumi and vegetable stack, and decorate the plate with some fresh mint leaves.