Honey Aubergine and Ras El Hanout Halloumi

Fresh and filling. Exactly the sort of dinner to have the week before meals get a little heavy.

Oven 200c



  • 2 aubergine, cut into wedges
  • 1 medium sized butternut squash, diced
  • 2 tbsp olive oil
  • 1tbsp honey
  • 1tbsp mixed seeds
  • 2 chunks of halloumi
  • Marinade –


  • 1tbsp ras el hanout
  • 1tbsp sesame oil
  • 1 lime juiced
  • 1 crushed garlic clove
  • 2tsp coconut sugar


  1. Mix all the marinade ingredient together. Cut the halloumi into slices and coat well in the marinade. Place in the fridge.
  2. When you are ready to eat, place the aubergine wedges on a tray, toss in 1tbsp of olive oil.
  3. Put the diced squash on a separate tray and toss in the remaining oil. Cook in the oven for 45minutes, turning occasionally.
  4. In the last five minutes, remove the aybergine, toss in the honey and seeds and return.
  5. Grill or griddle the halloumi until browning.
  6. Place all together on a serving plate and serve with a green salad.

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