I love this healthy, clean and tasty dinner or lunch recipe, especially at this time of year when all we want is comfort – it’s SO easy to make and is brilliant on a reheat…
Firstly, apologies but I say zucchini. It’s from living in Australia, one of the few words I picked up that’s actually stuck. Jake’s been working away the past few weeks so I’ve been home alone cooking larger meals and eating half the next day for lunch. This one was a beauty just before fashion week too. This tasty meal is a great, healthy filler full of texture with squidge from the aubergine and crunch from the almonds – it’s perfect for an autumn lunch or midweek supper.
You will need:
- 1 large zucchini
- 1 large aubergine
- 200g halloumi
- 100g-flaked almonds
- Agave Nectar
- Himalayan Pink Salt
- Turmeric for flavour.
Begin by slicing the aubergine into strips roughly 2cm wide. Place in a colander and cover lightly with the salt. This draws out the excess moisture from the aubergine and therefore makes it taste SO much better once cooked. Set to one side with a plate underneath for 30minutes and the salt absorbs the excess fluid.
Slice halloumi and place into Pyrex dish. Lightly glaze with agave nectar and add cracked pepper if you wish for flavour.
Dry fry the flaked almonds and set to one side.
Dry the auberine with kitchen towel, simply press over and remove excess moisture and salt and leave on the kitchen towel.
Chop the zucchini lightly fry in a griddle pan in coconut oil. As this is cooking start grilling the halloumi. Keep checking in on it – the agave will encourage it to turn golden. If you want to flip it, do so.
Add the aubergine and turn everything in the pan using tongues – the griddle pan leaves such a beautiful texture and the gaps underneath help it cook quicker – cook until both become soft.
I love using the Merchant Gourmet quinoa because you can literally just throw it in the microwave for 2 minutes prior to serving and DING its done. Ideal for midweek.
Combine all ingredients and eat immediately. I personally don’t need sauce with this, but if I did I’d use pesto.
Enjoy! Let me know how you get on.