Halloumi and Aubergine ‘Pigs in Blankets’

Preheat the oven to 200C and heat a griddle pan. Spray the aubergine slices with oil and griddle for 2 mins on each side or until tender and charred. Place the halloumi fingers in a bowl with the lemon zest, most of the basil and chillies. Toss to coat.
Line a baking tray with paper. Wrap each halloumi finger with a slice of aubergine and place on the tray, seams facing down. Spray with a little more oil, season well with black pepper and drizzle with honey. Bake for 10 mins, drizzle with lemon juice and serve with a scattering of basil.

20 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box