Halloumi with aubergine caviar and lentils

Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 15

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

For convenience, both the aubergine/eggplant caviar and the coriander/ cilantro-infused lentils can be made in advance and are equally good served at room temperature as they are warm. Not so the halloumi, which is best cooked just before serving as it is prone to turn rubbery when cold. If you have any leftover aubergine/eggplant caviar, try serving it as a dip with warm pitta or flatbread.