Name: Roasted Aubergines & Peppers with Halloumi & Sourdough Toasts
Yield: Serves 4
Ingredients: 8 slices sourdough bread, lightly toasted; Salad leaves; Olive oil; Salt and pepper to taste; 1½ packets Halloumi, cut into thick slices (about 400g); 2 aubergines, trimmed and cut into chunks; 2 large onions, peeled and cut into quarters; 450 g mixed sweet peppers, trimmed, de-seeded and cut into quarters; ½ teaspoon ground chilli flakes; 2 to 3 cloves garlic, peeled and finely minced; 2 tablespoons chilli oil; Flat leaf parsley, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Lavender & Lovage

By Karen Burns-Booth

Published 2019

About

A delightfully colourful vegetarian dish that is full of flavour, taste and texture; this recipe takes advantage of some of the different seasonal vegetables that are available in larger supermarkets, greengrocers and farm shops, such as plump purple aubergines and vibrant sweet peppers. If you are cooking this dish for children, omit or adjust the chilli content to suit. Ground cumin can be added as an alternative to the chilli flakes.