Roast Aubergine, Steamed Asparagus and Haloumi

by COLETTE PIENAAR

 

You will need:

1 Aubergine

handful of Asparagus

2 – 3 slices of Haloumi

1 – 2 tbsp Pine nuts

1 – 2 tbsp Avocado oil

1 tbsp Cider vinegar

1 tbsp Soy sauce (or to taste)

Slice the aubergine lengthways, drizzle with olive oil and place in a hot oven (220 C) until tender. Meanwhile steam the asparagus until just starting to soften and pan fry the haloumi in a dry frying pan. Toast the pine nuts in a dry pan. Mix the dressing ingredients together (oil, vinegar and soy sauce). Plate it up – aubergine, haloumi and asparagus, sprinkled with pine nuts and dressing over the top! divine!