Moroccan halloumi and aubergine
- 2 aubergines
- Rapeseed oil
- 2tsp Asda Ras El Hanout
- 1 clove garlic, crushed
- Zest and juice of 1 lemon
- 1tbsp harissa paste
- 150g Asda 40% Less Fat Halloumi
- 200g salad
- Mint leaves to garnish
Preheat the oven to 200C/180C Fan/Gas 6.
Halve 2 aubergines and score a diamond pattern into the cut sides.
Put on a lined baking tray, drizzle with ½tbsp rapeseed oil and rub in the Ras El Hanout and garlic.
Roast for 25 mins until softened. Remove from the oven and drizzle with lemon juice and zest.
In a shallow bowl, mix in the rest of the lemon juice, ½tbsp rapeseed oil and harissa paste. Cut the halloumi into thin strips and toss in the dressing.
Fry on high in ½tbsp rapeseed oil for 2 mins on each side until golden. Serve with the aubergine, salad and a garnish of mint leaves.