Not another recipe that uses Halloumi I hear you say... yes, it is! We really like Halloumi in our house, and I blame it on one of our sons, LOL! It was him who introduced us to this cheese and it is so versatile. Take this vegetarian style dinner, it combines smoky, griddled aubergine/eggplant slices, rolled up and stuffed with halloumi and basil and baked until soft, with spicy harissa chickpeas and a creamy tahini dressing ...
Ingredients
Ingredients
Serves Four
1 x 400g tin chickpeas, drained and rinsed
2 tsp Harissa paste
1 tsp olive oil, plus extra for brushing
2 aubergines, sliced lengthways into 16
1 x 225g pack halloumi with mint, cut into 16 slices
24 basil leaves
1 x 90g bag mixed salad leaves
125g (4oz) cherry tomatoes, halved
For the dressing
2 tbsp tahini
1 lemon, juiced, plus extra wedges for squeezing
1 tbsp extra-virgin olive oil
2 garlic cloves, crushed
1 x 400g tin chickpeas, drained and rinsed
2 tsp Harissa paste
1 tsp olive oil, plus extra for brushing
2 aubergines, sliced lengthways into 16
1 x 225g pack halloumi with mint, cut into 16 slices
24 basil leaves
1 x 90g bag mixed salad leaves
125g (4oz) cherry tomatoes, halved
For the dressing
2 tbsp tahini
1 lemon, juiced, plus extra wedges for squeezing
1 tbsp extra-virgin olive oil
2 garlic cloves, crushed
Method:
1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the chickpeas in a baking dish and toss with the harissa and oil; season. Roast for 25 minutes.
2. Meanwhile, preheat a griddle pan. Brush the aubergine slices on both sides with a little oil; season. Griddle in batches for 2-3 minutes on each side until charred and cooked through. Set aside until needed.
3. To make the dressing, combine all the ingredients in a small bowl; season.
4. Griddle the halloumi for 1-2 minutes on each side. Squeeze over a little lemon juice. Put 2 halloumi pieces and 2 basil leaves on each slice of aubergine and roll it up. Arrange on a roasting tray and bake for 5 minutes.
5. Toss the salad leaves with the tomatoes and roasted chickpeas. Top with the aubergine rolls. Serve with the dressing and extra lemon wedges for squeezing over.
Each Serving:
2. Meanwhile, preheat a griddle pan. Brush the aubergine slices on both sides with a little oil; season. Griddle in batches for 2-3 minutes on each side until charred and cooked through. Set aside until needed.
3. To make the dressing, combine all the ingredients in a small bowl; season.
4. Griddle the halloumi for 1-2 minutes on each side. Squeeze over a little lemon juice. Put 2 halloumi pieces and 2 basil leaves on each slice of aubergine and roll it up. Arrange on a roasting tray and bake for 5 minutes.
5. Toss the salad leaves with the tomatoes and roasted chickpeas. Top with the aubergine rolls. Serve with the dressing and extra lemon wedges for squeezing over.
Each Serving:
Carbohydrate 15.3g Protein 19.9g Fibre 3.2g Fat 28.2g
From an original Tesco Real Food idea here
A variety of recipe ideas are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
A variety of recipe ideas are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
Hello, this sounds like a great recipe for eggplant. Thanks for sharing. Happy Sunday, enjoy your day and the new week ahead!
ReplyDelete...a work of art.
ReplyDeleteThis looks like a fabulous lunch!
ReplyDeleteThis sounds wonderful, yummy! Thanks for haring, hugs, Valerie
ReplyDeleteWhat a fabulous salad, my friend! My husband and I have been wanting to try different salads and this is one I think we would enjoy :) Thanks for sharing!
ReplyDeleteHugs to you!
It looks like a lovely summery dish.
ReplyDeleteThat sounds pretty good. I just tried chickpeas for the first time about 2 months ago.
ReplyDeleteLove.
ReplyDeleteSounds and looks delicious.
ReplyDeleteOooh this looks delicious! Thanks for the recipe.
ReplyDeleteThis looks and sounds delicious! Thank you. HOpe you have a nice week.
ReplyDeleteThank you . . . I'm always looking for new ways to try eggplant :)
ReplyDeleteThat looks delicious, nicely presented too.
ReplyDeleteWe're growing eggplants this year in the garden, and I'm very limited on what to do with egg plants.
ReplyDeleteCoffee is on
Absolutely stunning, food looks and taste is beautiful.
ReplyDeleteYum! Absolutely trying this one!
ReplyDeleteThis looks so good!! Thank you! Big Hugs!
ReplyDelete