Add the trahana chunks in the bowl of the food-processor, with the metal blade attached, and pulse until you get medium crumbles, taking care not to finely grate them. Keep aside.

In the meantime, turn the oven to 250° C, broiler/griller on and rack placed to the middle/upper position.

Make thin slices from half the halloumi and finely grate the rest in the above food-processor.

Place the halloumi and courgette slices in an oven proof dish, drizzle a bit of oil on the aubergines along with a grind or two of pepper and place in the oven. Grill for about 8’ while flipping them halfway through, aiming for a nice dark golden colour on them. Remove from the oven and place the halloumi slices in the bowl of the above food-processor, with the metal blade attached, and pulse until you get small crumbles, almost finely grated. Keep aside.

The cooked courgettes to be cut into 1cm squares and to be kept aside.

Put a large pan on medium heat and pour the oil. When hot add the onions, sautéing for few minutes until softened and translucent. Add the trahana crumble stirring well to get well coated with the oil. Deglaze with the wine and allow the alcohol to be evaporated and then start adding a ladle or two of the chicken broth at a time, simmer and stir. Continue the same procedure until the trahana is almost cooked.

Just before the last ladle add the courgettes and the grated halloumi and stir. Add the last ladle of broth and stir, you want a creamy but not runny trahanotto. Season with pepper and remove from heat.

Serve the trahanotto and sprinkle the halloumi crumbles.