HALLOUMI, POTATO AND AUBERGINE BAKE

Ready in 1 hour SERVES 4

Ingredients

2 large aubergines

500g baby new potatoes

1 large red onion, cut into wedges

2 large red peppers, deseeded and cut into chunks

Low-calorie cooking spray

8 tomatoes, roughly chopped

2 tbsp tomato purée

2 garlic cloves, crushed

1 tsp ground cumin

1 tsp paprika

½-1 tsp dried chilli flakes, to taste

180g reduced-fat halloumi cheese, cut into 8 slices

Chopped fresh coriander, to serve Salad, to serve

Method

Preheat your grill to hot and line the grill pan with kitchen foil. Prick the aubergines all over with a fork, put them on the grill pan and grill for 15-20 minutes, turning regularly, until blackened and tender. Transfer to a bowl, cover with cling film and leave to cool.

Meanwhile, preheat your oven to 200°C/fan 180°C/gas 6.

Put the new potatoes, onion and peppers in a large non-stick roasting tin and spray with low-calorie cooking spray. Toss well and cook in the oven for 30 minutes or until everything is just tender.

At the same time, place a non-stick saucepan over a medium heat and add the tomatoes, tomato purée, garlic, cumin, paprika and chilli flakes. Cover and cook for 10 minutes or until softened, stirring occasionally.

Peel off and discard the aubergine skins, roughly chop the aubergine and stir it into the tomato sauce. Stir the sauce through the roasted vegetables, top with the halloumi and cook in the oven for 15-20 minutes or until the cheese is golden and the vegetables are done how you like them. Scatter over the coriander and serve with a salad.

♥ TOP WEDDING TIPS ♥