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Smoky Aubergine, Lentil and Halloumi Traybake

Smoky aubergine, sweet tomatoes and earthy lentils make the ideal base for this simple traybake. Topped with golden halloumi and finished with a drizz...Smoky aubergine, sweet tomatoes and earthy lentils make the ideal base for this simple traybake. Topped with golden halloumi and finished with a drizzle of hot honey dressing, it’s a satisfying vegetarian dinner with the perfect balance of savoury, sweet and spicy flavours. Read more Smoky aubergine, sweet tomatoes and earthy lentils make the ideal base for this simple traybake. Topped with golden halloumi and finished with a drizzle of hot honey dressing, it’s a satisfying vegetarian dinner with the perfect balance of savoury, sweet and spicy flavours. Smoky aubergine, sweet tomatoes and earthy lentils make the ideal base for this simple traybake. Topped with golden halloumi and finished with a drizzle of hot honey dressing, it’s a satisfying vegetarian dinner with the perfect balance of savoury, sweet and spicy flavours.

Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables
Diet
Vegetarian Pescatarian
Contains
Dairy View all Chilli, Rocket leaves, Beans, Milk, Olive oil, Arugula, Tomato, Legumes, Dairy, Puy lentils, Paprika, Lentils, Onion, Aubergine, Dill, Oregano, Lemon
Ingredients
Serves 4
Metric Imperial
aubergine
cut into wedges
red onion
Swaps: white onion
cut into wedges
smoked paprika
oregano (dried)
puy lentils (cooked)
Swaps: beluga lentils (cooked), brown lentils (cooked), green lentils (cooked)
halloumi cheese
sliced
rocket leaves
For the hot honey dressing:
Swaps: agave syrup, maple syrup
red chilli flakes
juiced
To serve:
dill
chopped

Ingredients

Serves 4
Metric Imperial
aubergine
cut into wedges
red onion
Swaps: white onion
cut into wedges
smoked paprika
oregano (dried)
puy lentils (cooked)
Swaps: beluga lentils (cooked), brown lentils (cooked), green lentils (cooked)
halloumi cheese
sliced
rocket leaves
For the hot honey dressing:
Swaps: agave syrup, maple syrup
red chilli flakes
juiced
To serve:
dill
chopped

Method

1

Gather and prepare your ingredients. Preheat the oven to 220°C/200°C fan.

2

Add the aubergine, tomatoes, and onion to a large roasting tray. Toss with olive oil, smoked paprika, oregano, salt and pepper.

3

Place in the oven and roast for 20 minutes, stirring halfway, until the vegetables are softened and caramelised.

4

Remove the tray from the oven and stir through the lentils. Nestle the halloumi slices on top.

5

Return the tray to the oven for 15–18 minutes, until the halloumi is golden.

6

Meanwhile, in a small bowl, whisk together the honey, chilli flakes and lemon juice.

7

Remove the baking tray from the oven and scatter over the rocket, letting it lightly wilt in the heat of the tray.

8

Drizzle with the hot honey dressing and finish with a sprinkle of dill, before serving.

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