1 eggplant
4 large zucchini
Olive oil
1 packet Kardelen Turkish Bread
Roasted capsicum
250 grams halloumi
Balsamic glaze
Rocket or spinach


A stunning, hearty vegetarian option, this roasted vegetable and halloumi Turkish sandwich combines rich caramelized vegetables with the salty creaminess of grilled halloumi and the sweet tang of balsamic glaze. It’s an eat with two hands kind of meal.


  1. Preheat your oven to 210 degrees and line two large baking trays.
  2. Slice the eggplant and the zucchini into long strips, approximately 5cm thick.
  3. Lay the slices out on the baking trays and drizzle with oil, turning to coat both sides.
  4. Roast for 20 minutes, then carefully turn and roast for a further 10 minutes (you want the vegetables to be soft and caramelized, not dried out and tough.)
  5. Remove the roasted capsicum from the jar and drain on a paper towel.
  6. Cut the halloumi into 5mm thick slices and cook in a hot frying pan until golden and warmed through.
  7. Cut your Turkish bread in half and spread with a thick layer of pesto.
  8. Layer the roasted vegetables and the halloumi and greens before finishing with a drizzle of balsamic glaze.

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