Sweet Potatoes with Asparagus, Eggplant and Halloumi

Ingredients

• 1 Aubergine
• 9 tbsp Olive oil
• chili flakes
• Salt
• Pepper
• 2 Sweet potatoes
• 1 red chili
• 2 tbsp sunflower seeds
• 1 bunch Green asparagus
• 4 tbsp Lemon juice
• 200 g Chickpeas (canned; drained)
• 0.5 bunch Basil
• 0.5 bunch Lemon balm
• 1 tsp Mustard
• 0.5 tsp turmeric powder
• 1 tsp Honey
• 300 g Halloumi

Instructions

1. 1.

   Clean, wash and slice the eggplant. Heat 2 tbsp of oil in a pan and brown the eggplant slices on both sides over medium heat for 5-7 minutes, seasoned with chili flakes, salt and pepper. Remove from the pan and set aside.

2. 2.

   Meanwhile, peel and dice the sweet potato. Halve, deseed, wash and slice the chili. Heat another 1 tbsp of oil in the pan and sauté the diced sweet potato for 10 minutes. Add 1 tbsp of sunflower seeds and chili slices, and season with salt and pepper. Set aside as well.

3. 3.

   In the meantime, wash the asparagus, cut off the woody ends, and peel the lower third of the stalks if necessary. Heat 1 tbsp of oil in the pan and sauté the asparagus for 5 minutes over medium heat. Deglaze with 1 tbsp of lemon juice, add 2 tbsp of water and continue cooking covered for another 3 minutes.

4. 4.

   In the meantime, rinse and drain the chickpeas. Wash, dry and chop the basil and lemon balm. Mix the chickpeas with half of the herbs and 1 tbsp of oil, and season with salt and pepper.

5. 5.

   Whisk together the remaining oil with the remaining lemon juice, mustard, turmeric and honey, and season with salt and pepper, then mix in the remaining herbs.

6. 6.

   Slice the halloumi and brown it on both sides in a hot pan for 5 minutes over medium heat.

7. 7.

   To serve, arrange the sweet potatoes and eggplant slices on plates, add the chickpeas, asparagus and halloumi on top, and drizzle with the dressing. Sprinkle with the remaining sunflower seeds.