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Aubergine and halloumi rolls with chickpea salad recipe
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17 ratings
This stylish vegetarian dinner combines smoky, griddled aubergine slices, rolled up and stuffed with halloumi and basil and baked until soft, with spicy harrisa chickpeas and a creamy tahini dressing that brings all the flavours together beautifully. See method
Ingredients
- 400g tin chickpeas, drained and rinsed
- 2 tsp Harissa paste
- 1 tsp olive oil, plus extra for brushing
- 2 aubergines, sliced lengthways into 16
- 225g pack halloumi with mint, cut into 16 slices
- 24 basil leaves
- 90g bag mixed salad leaves
- 125g 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
If you don't have chickpeas, you can use any tinned bean in water
Each serving contains
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Energy
1625kj
390kcal
20%
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Fat
28g
40%
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Saturates
11g
55%
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Sugars
5g
6%
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Salt
2.4g
39%
of the reference intake
Carbohydrate 15.3g
Protein 19.9g
Fibre 3.2g
Method
- 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 mins.
- Meanwhile, preheat a griddle pan. Brush the aubergine slices on both sides with a little oil; season. Griddle in batches for 2-3 mins on each side until charred and cooked through. Set aside until needed.
- To make the dressing, combine all the ingredients in a small bowl; season.
- Griddle the halloumi for 1-2 mins 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 mins.
- 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.
See more Vegetarian recipes