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Ingredients
Method
- 1 small aubergine, cut into 5mm slices
- 225g halloumi, cut into 8 fingers
- ½ lemon, zest and juice
- Shredded basil leaves
- Pinch of chilli flakes
- 1 tsp honey
- Oil for frying
- 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
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