Aubergine and halloumi rolls with chickpea salad

Aubergine and halloumi rolls with chickpea salad recipe

3 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

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 390 calories / serving

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

Each serving contains

  • Energy

    1625kj
    390kcal
    20%
  • Fat

    28g 40%
  • Saturates

    11g 55%
  • Sugars

    5g 6%
  • Salt

    2.4g 39%

of the reference intake
Carbohydrate 15.3g Protein 19.9g Fibre 3.2g

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 mins.
  2. 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.
  3. To make the dressing, combine all the ingredients in a small bowl; season.
  4. 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.
  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.

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