Grilled Halloumi with Roasted Aubergine, Tomato Compote and Crispy Garlic
Roasted aubergine is topped with grilled halloumi, served with warm tomato compote, crispy garlic and lemon drizzle.
- 200 g halloumi cheese
- 300 g aubergine
- 4 cloves garlic cloves
- 150 g cherry tomatoes
- 60 ml extra virgin olive oil
- 1 tbsp red wine vinegar
- 5 g fresh oregano
- 3 g sea salt
- 2 g black pepper
- ½ whole lemon
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Cut aubergine into 1cm thick rounds, brush with 30ml olive oil, season with salt and pepper. Arrange on baking tray and roast for 25 minutes until golden and tender.
- Step 2
While aubergine roasts, slice garlic thinly. Heat 20ml olive oil in a small pan over medium heat, add garlic and cook for 2-3 minutes until golden and crispy, then remove with slotted spoon onto kitchen paper.
- Step 3
In the same pan, add halved cherry tomatoes with remaining 10ml oil, pinch of salt, and fresh oregano. Cook gently for 8-10 minutes, stirring occasionally, until tomatoes soften and begin to break down into a loose compote. Add red wine vinegar in the last minute.
- Step 4
Heat a griddle or frying pan over medium-high heat. Slice halloumi into 1cm thick slices. Grill for 2-3 minutes per side until golden brown with char marks.
- Step 5
Arrange roasted aubergine on plate, top with grilled halloumi, spoon warm tomato compote alongside, scatter crispy garlic over top. Drizzle with remaining 5ml olive oil, squeeze fresh lemon juice, finish with oregano and black pepper.
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