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68.5p/100mlPerfect for Meat free Monday –the layers of colour, texture and full-on flavour in this recipe more than make up for meat.
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Heat 3 tbsp oil in a frying pan and gently fry the aubergines for 8-10 minutes, turning frequently, until soft and golden. Lift out onto a plate.
Meanwhile, drain the liquid from the chickpea can, reserving 3 tbsp. Put the chickpeas and reserved liquid, the chilli flakes and garlic into a pan and heat for 3 minutes Combine the honey, soy and tomato purée in a small bowl.
Scatter the lettuce over serving plates. Drizzle with the French dressing, then spoon over the chickpea mixture. Lift the aubergines to a plate, add the remaining 1 tbsp oil to the frying pan, increase the heat to medium-high and fry the halloumi for 1-2 minutes, stirring, until pale golden.
Set the halloumi on the plate, return the aubergines to the pan and stir in the honey, soy and tomato mix, letting it cook a little into the aubergines for 1-2 minutes to make them sticky. Spoon onto the plates, top with the halloumi and serve sprinkled with the red onion rings.
This vibrant salad can easily be adapted to be vegan. Use brown sugar instead of the honey and use Violife Greek White Block instead of halloumi, although don’t fry it before adding it to the salad.
Typical values per serving when made using specific products in recipe
Energy | 2,169kJ/ 521kcals |
---|---|
Fat | 34g |
Saturated Fat | 14g |
Carbohydrates | 27g |
Sugars | 14g |
Fibre | 10g |
Protein | 21g |
Salt | 2.9g |
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95pPrice per unit
95p each0 added
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55pPrice per unit
£2.30/kg0 added
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£1.70Price per unit
63p/10g0 added
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70pPrice per unit
70p each0 added
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£3.15Price per unit
92.6p/100g0 added
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£3.00Price per unit
£2/100ml0 added
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75pPrice per unit
£3.75/kg0 added
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90pPrice per unit
45p each0 added
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£1.10Price per unit
44p/100ml0 added
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£2.80Price per unit
£11.20/kg0kg added
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19p each est.Price per unit
£1.10/kg