Spiced Aubergine, Cauliflower and Brussels Sprout Tray Bake
Equipment
- Chopping board
- Chopping knife
- Tongs
- 2 x roasting tray
Ingredients
- 2 aubergine
- 1 cauliflower medium
- 200 g Brussels sprouts
- 4 tbsp olive oil
- 2 tsp cumin seeds
- 2 tbsp harissa paste
- 250 g cooked green/puy lentils
- 450 g halloumi
- 1 tbsp honey
- 50 g pine nuts toasted
- 1 large handful flat leaf parsley
- 2 tbsp extra virgin olive oil
Instructions
- Heat the oven to 200°C/ fan 180°C. Cut the aubergines into chunks.
- Cut the cauliflower into florets.
- Halve or quarter any large Brussels sprouts. Leave any smaller ones whole.
- Put the veggies in a large roasting tin (or divide into two smaller ones) and drizzle with the oil.
- Season well and add the cumin seeds and harissa.
- Toss and roast for 40 minutes, turning once halfway through cooking time.
- Cut the halloumi into thick slices.
- Turn the oven up to 220°C/fan 200°C. Toss the veggies with the cooked lentils and then snuggle in the halloumi slices and return to the oven for 5-6 more minutes.
- Drizzle the whole dish with honey, scatter with pine nuts and parsley and drizzle with extra virgin olive oil.
- Divide into bowls and serve.
Notes
This one tray dish is straight forward and ideal for batch cooking, serve either as a light, healthy veggie dinner or else it packs perfectly in a lunchbox for the following day.
Nutrition
Calories: 366kcal
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