Roasted Aubergine and Halloumi Traybake

This Roasted Aubergine and Halloumi Traybake looks beautifully vibrant, tastes amazing and provides an array of nutrients and fibre. (based on a recipe from Tim Spector)

Serves 2

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Ingredients
  • 1 x 400g tin chickpeas, drained and patted dry
  • 250g cherry tomatoes, halved
  • 2 peppers, cut into 2cm chunks
  • block of halloumi, cut into cubes
  • 3 garlic cloves, unpeeled
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 aubergine, halved
  • 2 tsp sumac
  • 2 heaped tablespoons of Greek yogurt
  • pack of coriander, roughly chopped
  • 4 spring onions, thinly sliced
  • 3 tbsp pomegranate seeds
  • Juice of 1 lime
Method
  1. Preheat the oven to 200°C/180°C fan/400°F/gas 6 and line two large baking trays with baking parchment.
  2. Put the chickpeas, tomatoes, peppers, halloumi, and garlic cloves on one tray with three-quarters each of the cumin and chilli powder. Season with salt and pepper and drizzle with olive oil. Toss to coat everything evenly.
  3. Cut the aubergine in half lengthways and score a 2cm deep criss-cross pattern into the flesh of each one. Sprinkle with the remaining ground spices, drizzle with the remaining olive oil, and season. Place the aubergine halves on the other baking tray. Place both trays in the oven for 40 minutes.
  4. While the trays bake, mix the yogurt and sumac in a bowl. Season with sea salt and pepper. When the vegetables are ready, squeeze the roasted garlic from its skins into the sauce, mash, and stir to combine.
  5. Transfer the roasted chickpeas, halloumi, and vegetables to a serving dish and stir in three-quarters of the fresh coriander. Place the roasted aubergine halves on top, and scatter the remaining coriander, spring onions, pomegranate seeds, lime juice, and yogurt sauce over the dish.

If you’d like more healthy recipes like this Roasted Aubergine and Halloumi Traybake and would like your own personal nutrition plan, please contact me To read more about having a nutritional therapy consultation with me click here

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Vanessa May is a BANT registered Nutritional Therapist, ILM Accredited Wellbeing Coach and Certified Grief Educator and has helped hundreds of clients with her holistic approach to health and wellbeing. She specialises in stress, fatigue, low mood, anxiety and grief, giving women the confidence and tools to change their lives in the best way possible.