Roasted Aubergine with squash, halloumi, mint & bulgar wheat

Updated at: Wed, 16 Aug 2023 18:47:17 GMT

Step 1

Chop the squash, halloumi and aubergine into 1cm cubes

Step 2

Preheat the oven to 180C fan

Step 3

Mix the squash, aubergine, halloumi, olive oil, half the mint and a good pinch of sea salt and black pepper together in a roasting tin, then transfer to the oven for 45 mins.

Step 4

Tip the bulgar wheat into the roasting tin and give it a good stir with the vegetables and oil.

Step 5

Add the stock and mix well so that the wheat is submerged in the stock. Cover tightly with foil and return to the oven for a further 15 minutes.

Step 6

Let it stand, covered, for a further 5 minutes before serving hot or cold scattered with the remaining mint.

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