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Aubergine and halloumi rolls with chickpea salad recipe

15 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
Vegetarian

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

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

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