Method

• 1.
  Preheat oven to 180°C. Grease a baking tray and line with baking paper.
• 2.
  Place vine leaves in a saucepan and cover with water. Place over high heat, bring to the boil and cook for 35 minutes to remove the briny flavour from the leaves. Refresh under cold running water, then drain and pat dry with paper towel.
• 3.
  Place potato on prepared tray. Add sumac and oil, and toss to coat. Season. Roast potatoes, turning halfway, for 30-35 minutes or until tender.
• 4.
  Meanwhile, place the swordfish on a baking tray and season with salt. Preheat a chargrill pan or barbecue to high heat. Wrap 2 vine leaves around each piece of fish and brush all over with oil. Add to pan and cook for 2-3 minutes each side or until the fish is just cooked through. Remove and keep warm.
• 5.
  Pat the haloumi dry with paper towel and brush with oil. In the same pan, cook haloumi for 1-2 minutes each side or until golden and grill marks appear.

• 6.
  Divide the potato, haloumi and fish among plates. Scatter with dill, parsley and sumac to serve.