If time is pressing, use the idea for the pastry base in this recipe, then top with ready-made pizza or pasta sauce and marinated antipasti vegetables before baking and sprinkling with cheese.
VegetarianSource of fibre2 of your 5 a day
Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins
Ingredients
3 sheets Jus-Rol Filo Pastry
2 tbsp Essential Olive Oil, plus 1 tsp to serve
3 Essential Aubergines, about 600g, cut into 2cm chunks
2 Essential Red Onions, thinly sliced
2 tbsp Essential Pure Clear Honey
2½ tbsp Belazu Rose Harissa Pesto
125g Essential 30% Reduced Fat Cypriot Halloumi
2 Essential Salad Onions, thinly sliced
1/4 x 25g pack flat leaf parsley, leaves roughly chopped
½ pomegranate, seeds
100g pack Essential Mixed Salad, to serve
Method
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.
Cook’s tip
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.
