Serves 4 | Cook 40 mins
3 large aubergine, cut into cubes
3–4 tbsp smoked paprika
6 tbsp olive oil
4 cloves garlic, chopped
2 x 400g can lentils, drained
2 x 225g packet vegetarian halloumi
cheese, plain or chilli, sliced
Roasted aubergine and lentil with halloumi
1. Preheat the oven to 190C/fan 170C/gas 5. Toss together the aubergine, paprika, olive oil and garlic in a large roasting tin and spread out evenly. Roast for 30 –40 minutes, stirring once during cooking.
2. Remove the pan from the heat, stir in the lentils and set aside.
3. Heat a frying pan until hot and sauté the halloumi slices on both sides until golden. Divide the aubergine mixture between warm plates and top with the halloumi slices. Serve.