VEGGIE STACK

Add a touch of the Grecian to your day with native classics such as aubergine and halloumi – perfect for lunch or dinner!

INGREDIENTS
  • 1 New York Bakery Co. Original Bagel Thin
  • Half an Aubergine, Sliced
  • 2 tbsp olive oil
  • 60g Halloumi, Sliced into 4
  • 1 Large Tomato, Sliced
  • Handful of Rocket
BAGEL BUILD

Use half the oil to brush over both sides of the aubergine slices. Heat a griddle pan (or frying pan) until hot, add the slices and cook for 2-3 minutes, turning once until softened and beginning to char. You may need to do this in batches

Heat the remaining oil in a frying pan, add the halloumi and fry for 1-2 minutes turning once until golden.

Divide the aubergine between the bases of the thins, add some rocket, the halloumi and tomato with more rocket. Top and eat!

Brush the aubergine with olive oil and cook in a hot griddle for 2-3 minutes until softened.

Repeat the same process with the halloumi until golden. Stack up on your bagel alongside a handful of rocket and sliced tomatoes.

Sit back, relax and enjoy!

DETAILS
Prep Time 10 mins
Servings 2
Nutrition per serving
Calories 358
Fat 22.6g
Carbohydrate 24.7g
Protein 12.8g
Fibre 3.6g
Salt 1.1g

Greenwich Vegan

Bagel Club

Hot Buttered Bagels (G-Free)

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