Aubergine & Honey-Thyme Halloumi Stack

Boil a kettle

Preheat the oven to 220°C/ 200°C (fan)/ 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

Meanwhile, trim the green stalks off the aubergine[s] and discard, then 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

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

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!)

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 in a small bowl – this is your honey-thyme dressing

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

Wash the rocket, then pat it dry with kitchen paper

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

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