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Dinner with Rukmini
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Roasted Halloumi with Aubergines, Tomatoes and Pine Nuts
Introduction from Rukmini Iyer
This is a wonderful celebratory dish and I love the mix of colours and textures: golden baked halloumi, crisp pine nuts, soft aubergines and a little kick from the chilli flakes. Fresh oregano, if you can get it, adds an incredible flavour to the aubergines; it’s quite unlike dried, so use fresh rosemary as an alternative if you need to.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7. Tip everything except the pine nuts, rocket and lemon juice into a roasting tin and mix well with your hands. Use a tin large enough to have the aubergines all in a single layer. Now arrange the ingredients so the halloumi sits on top.
Transfer to the oven and roast for 20 minutes, then scatter the pine nuts on top before roasting for a further 10 minutes until the halloumi is golden brown and the aubergines are cooked through.
Stir through the rocket and lemon juice and serve hot.
SERVE WITH: This is lovely with a pile of warm flatbreads and some yogurt.
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From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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