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Chargrilled halloumi, aubergine and courgettes with tomato vinaigrette

Chargrilled halloumi, aubergine and courgettes with tomato vinaigrette

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Serves: 4

Halloumi is a really fun cheese to have as part of your diet, as you can cook or BBQ it and this is a good dish for any vegetarians too. The chargrilled veggies add to your 5 a day and the tomato dressing is fresh and summery.

By Sophie Michell

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  • 250g halloumi
  • 2 courgettes
  • 2 medium aubergines
  • 2 ripe plum tomatoes
  • 2 garlic cloves, minced
  • 75ml extra virgin olive oil, plus 2 tbsp for frying
  • 25ml white balsamic vinegar
  • 1 pinch caster sugar
  • 1 tbsp chopped fresh mint


Step 1

Slice the halloumi, aubergine and courgettes into ½ cm slices. Then switch the oven on at 180C. Heat up a large frying pan and add some of the oil (approx a tbsp full) and then season the aubergine and courgettes. When the oil is very hot, fry the aubergine and courgettes until golden brown, in batches. Make sure the aubergine in particular is cooked well. Then take out of the oil and place on a baking tray in the oven while you cook the rest.

Step 2

While the veggies are cooking, make the dressing. To do this add the garlic, tomatoes, olive oil, vinegar, mint, sugar and seasoning to a blender and blitz until quite smooth, but with a little texture.

Step 3

Then, heat up a griddle pan and oil the halloumi on both sides. When the pan is smoking hot, lay the halloumi slices on the griddle and cook for 3 minutes each side. Then place the courgettes, aubergine and halloumi on to four plates and drizzle with the dressing.

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