Grilled Halloumi with Moroccan Tomato Sauce

Method

1. 1

   Prick the auberginbes all over, splash with a little oil & roast in the oven approx 20 mins at 200C until soft

2. 2

   Peel & chop the shallots

3. 3

   Peel & crush the garlic

4. 4

   Scrape the aubergine flesh out of the skins & finely chop

5. 5

   Sweat the shallots off in a little oil & add the garlic & paprika & cook until soft

6. 6

   Mix in the aubergine & tomato sauce, simmer for 10-15 mins. Season & add a little lemon juice

7. 7

   Slice the halloumi & fry in a little oil for 1-2 mins each side

8. 8

   Slice the ciabatta into 3 & toast under the grill

9. 9

   Serve the tomato sauce in a small dish topped with the halloumi, garnish with a wedge of lemon & chopped coriander

10. 10

    Serve the bread to the side

*Costings are estimated for illustration purposes and are subject to change, but are correct at the time of printing. Alcohol serves subject to local legislation.