Za'atar Halloumi with Roasted Aubergine and Pomegranate

Ingredients

• 250 g halloumi
• 2 aubergines
• 3 tbsp za'atar
• 4 tbsp olive oil
• 2 red onion
• 80 g pomegranate seeds
• 150 ml Greek yoghurt
• 2 clove garlic cloves
• 10 g fresh mint

Method

1. 1

   Preheat the oven to 210°C (190°C fan). Cut the aubergines into chunky cubes and the red onions into wedges.

2. 2

   Toss the aubergine and onion with olive oil, za'atar and crushed garlic. Spread on a large baking tray and season well.

3. 3

   Roast for 25 minutes until golden and very tender, turning once midway.

4. 4

   Slice the halloumi and lay over the vegetables. Sprinkle with a little extra za'atar. Return to the oven for 10–12 minutes.

5. 5

   Mix the Greek yoghurt with a pinch of salt and spread onto a serving platter. Spoon the roasted veg and halloumi on top.

6. 6

   Scatter over the pomegranate seeds and fresh mint to serve.