 Preparation Time |
30mins
|
 Cooking Time |
20mins
|
 Level |
Easy
|
 Serves |
4
|
|
Bites
|
2
|
2 Medium Sized Aubergines
4 Tomatoes
120g Halloumi
Low Cal Spray Oil
Handful of Mint Leaves, packed
Handful of Parsley, packed
3 tsp Olive Oil
Squeeze Fresh Lemon Juice
Salt and Pepper
A Few Mint Leaves, for garnishing
Slice the aubergine into thick pieces, sprinkle with salt and leave to sit for 30 mins – 1 hour. Rinse well, drain and pat dry.
Slice tomatoes and halloumi into thick pieces, spray with low cal spray oil and place on the baking tray. Spray the aubergine with low cal spray oil and place on the same baking tray.
Grill the tomatoes for 2 minutes, the halloumi until there are grill marks and the aubergine until the white bone appears translucent.
To make the dressing, put all of the ingredients into the blender, adding more water if necessary. Do not blend it too smooth as you want to see the herbs.
To serve, arrange on a platter and drizzle the dressing over top. Garnish with salt and pepper and fresh mint leaves.
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