Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Roasted Halloumi with Aubergines, Tomatoes and Pine Nuts
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.
|cherry tomatoes on the vine, halved|
|medium aubergines, cut into 1cm half moons|
|halloumi, cut into 1cm slices|
|fresh oregano, leaves only|
|rocket, roughly chopped|
|lemon, juice only|
From the book