Main course · Middle Eastern

Za'atar Halloumi with Roasted Aubergine and Pomegranate

Name: Za'atar Halloumi with Roasted Aubergine and Pomegranate
Total time: 45 min
Yield: 4
Cuisine: Middle Eastern
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 garlic cloves; 10 g fresh mint

45 min Serves 4 ~475 kcal/serving ~£9.50 (£2.38/serving) VegetarianGluten-free

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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 garlic cloves
10 g fresh mint

Nutrition (per serving)

Calories: 475 kcal
Protein: 19.2 g
Carbohydrate: 17.4 g
of which sugars: 13.7 g
Fat: 34.7 g
of which saturates: 15.4 g
Fibre: 7.1 g
Salt: 1.98 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Preheat the oven to 210°C (190°C fan). Cut the aubergines into chunky cubes and the red onions into wedges.
2
Toss the aubergine and onion with olive oil, za'atar and crushed garlic. Spread on a large baking tray and season well.
3
Roast for 25 minutes until golden and very tender, turning once midway.
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
Mix the Greek yoghurt with a pinch of salt and spread onto a serving platter. Spoon the roasted veg and halloumi on top.
6
Scatter over the pomegranate seeds and fresh mint to serve.

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