Roasted Aubergine

Remove the stalk top from the aubergine, halve lengthways and chop into wedges about the length and width of your index finger. Place on a lined baking tray in a single layer. In a small bowl, mix the ground coriander with the oil (see ingredients for amount) and a pinch of salt and pepper. Drizzle this over the aubergine, make sure it gets a good coating. Roast on the middle of your oven until crispy, 20-25 mins.

Meanwhile, add the quinoa to the boiling stock, stir and reduce the heat to medium. Bubble away until the seeds have split, the quinoa has tripled in volume and is tender enough to eat, 15 mins. When cooked, drain in the sieve, pop back into your pan and cover with a lid to keep warm.

Halve the baby plum tomatoes and put in a bowl. Finely chop the parsley (stalks and all). Pierce the bag the hazelnuts are in, then bash them in their bag with the bottom of a frying pan or rolling pin until lightly crushed. Add the parsley and hazelnuts to the tomatoes along with the balsamic vinegar and oil. Add a pinch of salt and pepper and mix together. Keep to one side.

Cut the halloumi into four slices per person. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, lay in the halloumi slices and cook until golden, 3-4 mins on each side. Then remove from the pan and set aside.