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Aubergines in tamarind sauce with baked halloumi and saffron rice
Fruit and vegetables
2 large
onions
, thinly sliced into half moons
1
garlic
bulb, cloves peeled and smashed
6
aubergines
, halved and cut into large wedges
1
lime
, juice only
½ large
garlic
bulb, cloves peeled and thinly sliced
50g/1¾oz fresh
dill
, finely chopped
Tins, packets and jars
3 tbsp
tamarind
paste
2 x 400g tins
chopped tomatoes
180g/6¼oz
basmati rice
Cooking ingredients
1 tbsp
vegetable oil
, plus extra for frying
1 tsp ground
cinnamon
4 tbsp runny
honey
sea salt flakes and freshly ground
black pepper
2 tbsp rose
harissa
2 tbsp runny
honey
1 tbsp
vegetable oil
pinch
saffron
sea salt flakes and freshly ground
black pepper
Dairy, eggs and chilled
250g/9oz
halloumi
50g/1¾oz unsalted
butter
, diced
Other
200g/7oz frozen
peas
4 flatbreads, to serve
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