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    Grilled aubergine & halloumi salad with fresh figs

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    Grilled aubergine & halloumi salad with fresh figs

    Our aubergines are grown by Joe Salvo at his nursery in Nazeing, Essex, a family business that Joe runs with his wife, Mima. Born in Italy, Joe's a big fan of aubergines, especially cooked the Italian way: lightly fried in olive oil and garlic, and sprinkled with grated parmesan.

    • Preparation time: 10 minutes to 15 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 25 minutes to 35 minutes 35 minutes

    Serves: 4


    • 250g Cypressa cyprus halloumi
    • 1 Large aubergine
    • 2-3 tbsp Olive oil
    • 4 Fresh figs, quartered
    • 3 tbsp Extra virgin olive oil
    • 2 tbsp Lemon juice
    • 1 Garlic clove, finely chopped
    • 10g Fresh basil, chopped


    1. Slice the aubergine and Halloumi. Brush with 2-3 tbsp olive oil and griddle in batches for 3-4 minutes each side until charred and tender.
    2. Transfer to a shallow dish with the figs. Whisk together extra virgin olive oil, lemon juice and garlic clove. Stir in the basil. Pour into the dish and mix well. Leave to cool, then serve with salad leaves and crusty bread.

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