Halloumi Pigs in Blankets Recipe

This vegetarian alternative to traditional pigs in blankets is sure to be a winner at Christmas, or with any roast or buffet. With aubergine and halloumi instead of bacon and sausages, these tasty rolls are still hearty and satisfying, plus full of flavour from the lemon and basil.
Serves 4 - 15 mins to prepare and 20 mins to cook - 200 calories / serving


1 small aubergine
spray oil, for greasing
225g pack halloumi
½ lemon, zest and juice
handful of basil leaves, shredded
pinch crushed chillies
1 tsp honey

Preheat the oven to gas 6, 200°C, fan 180°C. Trim the stalk end of the aubergine, then cut into 5mm slices lengthways using a sharp knife or mandoline, discarding the end pieces with skin all on one side.

Heat a griddle pan until hot. Spray the aubergine slices lightly with oil and griddle for 1-2 mins on each side, in batches if necessary, until the slices are charred and tender.

Cut the halloumi into 8 finger-sized sticks and place in a bowl with the lemon zest, most of the shredded basil and the crushed chillies; toss gently to coat.
Line a baking tray with baking paper. Wrap each halloumi stick in a slice of aubergine and place on the tray, seam-side down. Spray with a little extra oil, season with black pepper and drizzle over the honey.

Bake for 10 mins then squeeze over the lemon juice and scatter with a little extra basil to serve.

Tip: You can assemble the 'pigs' a few hours in advance and keep chilled. Bake for an extra 3-5 mins if cooking from chilled. Basil gives a real fragrant lift to the rolls, but if preferred you could use flat-leaf parsley instead.

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