Tahini is packed with antioxidants and anti-inflammatory powers! We’ve paired this magical food with roasted brinjal and crispy halloumi fries, and the result is simply sublime!
- Hands-On Time: 35 minutes
- Overall Time: 50 minutes
- Serves: 3 People
- Vegetarian
Ingredients & Preparation
- 750g Aubergine (rinsed, trimmed & cut into 1cm chips)
- 225ml Whole Wheat Couscous
- 1 Lemon (zested & cut into wedges)
- 60g Green Leaves (rinsed)
- 60g Radish (rinsed & sliced into thin rounds)
- 15ml Sumac
- 150ml Plain Yoghurt
- 30ml Tahini
- 480g Halloumi (sliced lengthways into 1cm thick slabs)
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
Directions
- AUB FRIES
Preheat the oven to 200°C. Place the aubergine chips onto a roasting tray, generously coat in oil and seasoning, and spread them out evenly, skin-side down. Roast in the hot oven for 35-40 minutes, shifting halfway. If you’d like them crispier, pop on the grill for 3-5 minutes at the end. - COOL COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Season with some lemon zest, salt and pepper. Just before serving, toss with the rinsed green leaves and the radish rounds. - TAHINI YOGGY
Place a pan over a medium heat with the sumac. Toast for 1-2 minutes, until fragrant, shifting constantly. Remove from the pan on completion. In a bowl, add the yoghurt, the tahini, a squeeze of lemon juice, a splash of water and some seasoning. Mix until fully combined. - HELLO HALLOUMI
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel. Add the toasted sumac and toss to combine. - CHEESY VEG GOODNESS Make a bed of laced couscous, top with the fried sumac halloumi and the aubergine fries, and serve with the tahini yoghurt for dunking. Garnish with any remaining lemon wedges and tuck in!
