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Aubergine & Honey-Thyme Halloumi Stack

Aubergine & Honey-Thyme Halloumi Stack

Rating
4.5rating out of 5

(994 reviews from our customers)

Prep Time

30 min

Cuisine

Mediterranean

Layer up halloumi and aubergine for this vegetarian treat. To balance the savoury cheese, serve them with a peppery rocket and bulgur salad drizzled with thyme-infused honey dressing. Stack-tacular!

Prep Time

30 min

Cuisine

Mediterranean

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Ingredients
For 2 people (double for 4)
Lemon
1 lemon
bulgur-wheat
75g bulgur wheat †
Sultanas
1 bag of sultanas (30g)
Aubergine
1 aubergine
garlic-clove
1 garlic clove
Fresh-Thyme
5g thyme
wooden-skewer-(2)
2 skewers
Rocket salad
50g rocket
honey-pot
2 honey pots (50g)
Halloumi
200g halloumi †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 75g bulgur wheat<span class="strong">†</span>
  • 1 bag of sultanas (30g)
  • 1 aubergine
  • 1 garlic clove
  • 5g thyme
  • skewers
  • 50g rocket
  • 1 honey pot (25g)
  • 200g halloumi<span class="strong">†</span>
Typical Values per 100g per serving
Energy 609 kJ
145 kcal
2559 kJ
612 kcal
Fat
of which saturates
6.2 g
3.6 g
26.1 g
15 g
Carbohydrate
of which sugars
16.7 g
8.1 g
70 g
34.2 g
Fibre 2.8 g 11.7 g
Protein 7.2 g 30.3 g
Salt 0.54 g 2.26 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
75g bulgur wheat
bulgur (gluten)
1 bag of sultanas (30g)
sultanas, sunflower oil
1 aubergine
aubergine
1 garlic clove
garlic
5g thyme
thyme(100%)
skewers
none
50g rocket
wild rocket
1 honey pot (25g)
blossom honey
200g halloumi
Cow milk, sheep milk, goat milk, salt, mint, microbial rennet
Allergens
  • Allergens highlighted by † (gluten, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Boil a kettle

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Add the bulgur wheat to a pot with plenty of boiled water

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain thoroughly and return to the pot

2

Meanwhile, trim the green stalks off the aubergine[s] and and cut into 6 [12] discs

Tip: Cut the slices of the narrow end slightly wider than that of the fatter end to maintain even cooking

Pat the halloumi dry with kitchen paper then cut into 6 [12] even slices

3

Add the aubergine slices to a large baking tray with a drizzle of olive oil and pinch of salt

Give it a good mix up then put the tray in the oven for 12-15 min or until the aubergine is soft and golden

4

Meanwhile, peel and chop (or grate) the garlic

Strip the thyme leaves from their stalks and chop the leaves finely (reserve a few leaves for garnish!)

In a small bowl, combine the juice of 1/2 [1] lemon with the honey, chopped thyme, chopped garlic (not a fan of raw garlic? Just add a little!), 2 tbsp [4 tbsp] olive oil, and a pinch of salt and pepper – this is your honey-thyme dressing

5

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Add the sliced halloumi and cook for 2 min on each side or until starting to brown

Add half of the honey-thyme dressing to the pan and cook for 2-3 min further on each side until the halloumi is sticky and caramelised

Once done, remove from the heat and set aside

6

Wash the rocket leaves, then pat them dry with kitchen paper

Fluff the drained bulgur wheat with a fork then add the sultanas, washed rocket and 1 tbsp [2 tbsp] honey-thyme dressing and gently mix – this is your bulgur salad

7

Once the halloumi and aubergine slices are cool enough to touch, thread them evenly onto the skewers – these are your aubergine and honey-thyme halloumi stacks

Slice the remaining lemon into 2 [4] wedges

8

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Serve the aubergine & honey-thyme halloumi stacks over the bulgur salad

Drizzle over any remaining dressing and garnish with thyme leaves and a wedge of lemon

Enjoy!

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