for 4 people

Aubergines

2	aubergines, halved lengthwise
2	garlic cloves, sliced
1 tbsp	olive oil
¼ tsp	salt

Zaalouk

4	tomatoes
	water, boiling
1 tbsp	olive oil
1	bay leaf
1 tsp	paprika
½ tsp	fennel seeds, crushed
½ tsp	coriander seeds, crushed
¼ tsp	chilli flakes
¼ tsp	ground cumin
2 tbsp	tomato puree
¼ tsp	salt
½	organic lemon, cut in half
½ bunch	coriander, finely chopped
½ bunch	flat-leaf parsley, finely chopped
8	pitted mixed olives, coarsely chopped

Halloumi

1 tbsp	olive oil
200 g	halloumi, cut into slices approx. 1 cm thick
2 tbsp	liquid honey
½ tsp	fennel seeds, crushed
½ tsp	coriander seeds, crushed
¼ tsp	chilli flakes

How it's done

Aubergines

Score diagonally across the cut surfaces of the aubergines, but do not slice all the way through. Place the garlic in the incisions, brush the cut surfaces with the oil, season with salt, place (cut side down) on a baking tray lined with baking paper.

Roast

Approx. 35 mins. in the lower half of an oven preheated to 220 °C. Remove, allow to cool slightly. Scrape the aubergine flesh away from the skin using a spoon, finely chop.

Zaalouk

Make cross-shaped incisions into the tomatoes. Place briefly in boiling water until the skin comes away (approx. 30 secs.), remove, rinse with cold water, peel. Dice the tomatoes, set aside. Heat the oil in a pan. Add the bay leaf and all of the spices up to and including the cumin, sauté briefly. Add the tomato puree and cook briefly. Add the tomatoes, season with salt, cover and simmer for approx. 10 mins. Add the aubergines, cover and simmer for approx. 10 mins. Squeeze the lemon wedges over the vegetables, add the wedges and simmer for approx. 10 mins. Remove the bay leaf and lemon wedges, mix in the herbs and olives.

Halloumi

Heat the oil in a non-stick frying pan. Fry the halloumi for approx. 1 min. on each side. Mix the honey with the fennel and coriander seeds and chilli flakes. Serve the zaalouk with the halloumi, drizzle the honey over the halloumi.

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