Every week Mark from Dingle Cookery School gives us a delicious suggestion for this evening's dinner and today's recipe is packed with nutritious summer vegetables

Roast Aubergine, Halloumi, Tomato and Pomegranate 

Time:(45 minutes)

Ingredients 

• 2 aubergines, sliced in half lengthways 
• salt and pepper 
• olive oil 
• 4 tomatoes, seeds removed and tomatoes cut into large dice 
• 200g halloumi, cut into chunks 
• pinch of chili flakes 
• 2 cloves of garlic, crushed 
• dash of sherry vinegar, some natural yogurt 
• handful of mint, chopped finely 
• ½ pomegranate-seeds 

Method 

• Preheat the oven 180°C 
• Drizzle plenty of oil over the aubergines, season with salt and pepper. Place these on a tray flesh side up. Bake them for about 20-25 minutes.  
• In a bowl add the tomatoes, halloumi, chili flakes, garlic and a little vinegar. Take the aubergines out of the oven and use the back of a spoon to push some of the flesh down a little, spoon the tomato mixture on top of the aubergines. Put this back in the oven for about 20 minutes.  
• Take them out of the oven. Place them on a serving tray or in induvial bowls, drizzle this with plenty of natural yogurt, add some mint and pomegranate seeds.  

 

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