Grilled Haloumi & Roast Vegetables

·      ½ onion – finely chopped

·      1 tsp crushed garlic

·      1 tin chopped tomatoes

·      ½ tsp xylitol

·      30 ml milk or cream

·      Olive Oil for frying

·      Salt and black pepper

·      ¼ tsp Ground cumin

·      ¼ tsp Ground coriander

·      Chilli

·      1 Aubergine peeled and cubed

·      6 Courgettes sliced into 1cm slices

·      200g Haloumi sliced into 0.5cm slices

·      10 baby tomatoes

·      Handful fresh, baby spinach

1.        Sautee the onion gently until soft and transparent.

2.        Add the garlic, coriander & cumin, and sauté gently for a further minute.

3.        Add the tin of tomatoes, xylitol, salt and pepper. Bring gently to the boil.

4.        Take off the heat.

5.        Add the milk or cream.

6.        Using a stick blender, blend the sauce until smooth.

7.        Next, toss the Aubergine and courgettes in olive oil, salt and black pepper. Roast them either in the oven at 180C for 20-30 minutes or in the air-fryer for 10 minutes.

8.        Fry the haloumi in a pan until nicely browned on both sides.

9.        Arrange the vegetables at the bottom of a microwave dish (that has a lid).

10.  Pour the sauce over (you might not need it all).

11.  Arrange the spinach and baby tomatoes on top.

12.  Place the Haloumi on top of that.

13.  Place the lid on the dish and microwave for 3-5 minutes until warm through.

14.  Serve.