Smoky Aubergine, Lentil and Halloumi Traybake

Recipe from The Doctor's Kitchen.

Smoky aubergine, sweet tomatoes and earthy lentils make the ideal base for this simple traybake.

Ingredients

• 500g aubergine, cut into wedges
• 250g baby tomatoes
• 150g red onion, cut into wedges (or white onion)
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tbsp oregano (dried)
• 500g puy lentils, cooked (or beluga, green or brown lentils)
• 250g halloumi cheese, sliced
• 80g rocket leaves

For the hot honey dressing

• 1 tbsp honey (or agave syrup, maple syrup)
• 1 tsp red chilli flakes
• ½ lemon, juiced

To serve

• 10g dill, chopped

Only the amounts at the start of each ingredient change. The steps stay as written.

Instructions

1. Gather and prepare your ingredients. Preheat the oven to 220°C/200°C fan.
2. Add the aubergine, tomatoes, and onion to a large roasting tray. Toss with olive oil, smoked paprika, oregano, salt and pepper.
3. Place in the oven and roast for 20 minutes, stirring halfway, until the vegetables are softened and caramelised.
4. Remove the tray from the oven and stir through the lentils. Nestle the halloumi slices on top.
5. Return the tray to the oven for 15–18 minutes, until the halloumi is golden.
6. Meanwhile, in a small bowl, whisk together the honey, chilli flakes and lemon juice.
7. Remove the baking tray from the oven and scatter over the rocket, letting it lightly wilt in the heat of the tray.
8. Drizzle with the hot honey dressing and finish with a sprinkle of dill, before serving.