Spicy Halloumi with Aubergine

Ingredients

• Halloumi 1 x 250g block
• Aubergine 1 large
• Cherry tomatoes 1 x 250g punnet
• Red onion 1 small
• Garlic cloves 2
• Olive oil 4 tbsp
• Smoked paprika 1 tsp
• Ground cumin 1 tsp
• Chilli flakes 1/2 tsp
• Salt 1/2 tsp
• Black pepper 1/4 tsp
• Lemon 1/2
• Fresh parsley small bunch, chopped

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Cut the aubergine into 2cm cubes. Peel and slice the red onion thinly. Mince the garlic cloves.
3. In a large bowl, toss the aubergine cubes with 2 tbsp of olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
4. Spread the seasoned aubergine in a single layer on a large baking tray. Roast for 15 minutes.
5. While the aubergine roasts, cut the halloumi into 2cm cubes. Add the cherry tomatoes, sliced red onion, and minced garlic to the tray with the aubergine. Drizzle with the remaining 2 tbsp olive oil and the chilli flakes. Toss gently to combine.
6. Return the tray to the oven and roast for another 15-20 minutes, or until the aubergine is tender, the halloumi is golden brown, and the tomatoes have softened.
7. Squeeze the juice of half a lemon over the traybake. Scatter with the chopped fresh parsley.
8. Serve hot, perhaps with couscous or a side salad.