Paprika chicken with halloumi aubergines

These lightly spiced chicken pieces cooked with halloumi and aubergines are delicious for any occasion and ideal served with crusty bread and salad. Serves 4

INGREDIENTS

8 baby aubergines, about 350g total weight 175g halloumi cheese, cut into

8 slices

4 skinless chicken breast fillets, about 125g each 2 tsp paprika

Grated zest of 1 lemon

2 tbsp olive oil

Lemon wedges, to serve

METHOD

1) Slice the aubergines in half lengthways, then slice each half horizontally into two layers, leaving the slices attached at the stalk end.

2) Cut the halloumi slices in half crossways to give pieces the right size for slipping into the aubergines later. Set aside.

3) Place chicken in a large ovenproof dish and season with paprika, lemon zest and 1tbsp oil, distributing evenly.

4) Put the aubergines in the dish, cut side up, and drizzle the remaining oil over them, then grill for 5 minutes or until the chicken is browned on one side. Turn the chicken and aubergines over and grill for a further 2 minutes.

5) Slide a piece of halloumi cheese between the layers of each aubergine half, leaving some of the cheese exposed for grilling.

6) Grill for a further 3 minutes or until the chicken and aubergines are cooked and the edge of the halloumi cheese is browned.

7) Serve garnished with lemon wedges.