Ingredients
- SpinneysFOOD Aubergines 2
- Red capsicums 2
- SpinneysFOOD Roma Vine Tomatoes 250g
- SpinneysFOOD Extra Virgin Olive Oil 3 tbsp
- SpinneysFOOD Fine Sea Salt 1 tsp
- SpinneysFOOD Halloumi Cheese 500g
- Sesame seeds 2 tbsp
- Garlic naan 8
- SpinneysFOOD Artichokes in Sunflower Seed Oil 285g
- Olives 200g
- SpinneysFOOD Hummus 200g
- Greek feta cheese 100g
- Fresh coriander 10g
Nutrition (Per serving)
- Calories 907
- Fat 44g
- Saturates 4g
- Protein 28g
- Carbs 22g
- Sugars 10g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Veggie barbecue board
Arabic 30 Mins Prep ยท 35 Mins Cook
- Prepare a barbecue to a medium-high heat.
- Quarter the aubergines lengthways. Brush the aubergines and capsicums with 2 tbsp of olive oil and season with a little salt. Grill for 20 minutes. The aubergines should be very soft all the way through and the capsicums should be charred.
- Remove the core and seeds of the capsicums and tear into chunks.
- Cut the halloumi into 2cm-thick slices.
- Place the sesame seeds on a plate and press the halloumi slices into the seeds.
- Brush the barbecue grate with some olive oil and grill the halloumi, turning when char lines form, approx. 5 minutes each side. Brush the naans with the oil and grill on either side until char lines form, approx 2-3 minutes.
- Drain the artichokes from the oil.
- Arrange all the ingredients on a large board or serving platter.