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£7.41/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Take 1 sheet of the pastry and scrunch it up slightly on a baking sheet so it measures about 24x20cm. Put 1 tsp of the oil from the 2 tbsp in a small bowl and dab a little over the pastry. Scrunch another sheet of pastry on top, dab with a little more oil and repeat with the third sheet. Cut the pastry into 4 rectangles, space them out a little and bake for 8-10 minutes, until golden.
Heat a large frying pan, add the aubergines and drizzle with the remaining oil. Fry for 10 minutes, turning frequently. Add the onions and fry for a further 8-10 minutes, until the vegetables are soft and golden. Drizzle in the honey and harissa, mix well and spoon the mixture over the pastry bases.
Crumble the halloumi on top and bake for a further 5 minutes. Scatter with the salad onions, parsley and pomegranate, then serve with the salad, dressed with the remaining 1 tsp oil.
To prepare the pomegranate, hold the fruit under cold water over a bowl. Press the seeds out – they will fall to the bottom and the membrane will float. Pat dry. Enjoy any leftovers on a fruit salad.
Typical values per serving when made using specific products in recipe
Energy | 1,655kJ/ 396kcals |
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Fat | 19g |
Saturated Fat | 6g |
Carbohydrates | 40g |
Sugars | 18g |
Fibre | 6.6g |
Protein | 14g |
Salt | 1.5g |
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