Grilled halloumi with minted aubergine and asparagus
Ingredients
- 225 g halloumi
- 4 small aubergines eg striped pink ravaiya
- olive oil
- 8 stems thick asparagus
Dressing for the aubergine
- 2 tsp extra virgin olive oil lemon infused would be perfect if you have it
- 1 tsp fresh mint
- 1 pinch sea salt
Instructions
- pre-heat the grill
- Cut the halloumi into thin slices, usually a block of halloumi makes 4 slices. Brush with olive oil
- Cut the aubergine into ½cm slices lengthways and brush with olive oil
- Grill the halloumi and asparagus for 3 or 4 minutes each side. The halloumi should be golden brown
- Meanwhile, cut the asparagus in half along its length, taking care to cut the head in half too. Microwave in a covered dish with a 2 Tbsp water for 50 seconds. Alternatively use a large frying pan with boiling water and then turn the heat down and let the asparagus simmer for for 2 minutes. You want the asparagus to still be crisp and full of fresh flavour.
- Serve the aubergine drizzled with olive oil and sprinkled with chopped fresh mint and sprinkle of salt
Notes
serve with giant couscous salad, lightly cooked asparagus
Nutrition
Calories: 552kcalCarbohydrates: 29gProtein: 30gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 1380mgPotassium: 1132mgFiber: 15gSugar: 17gVitamin A: 469IUVitamin C: 13mgCalcium: 1177mgIron: 2mg
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