A dish of granola with Greek yogurt, chia seeds, banana, strawberries, blueberries and maple syrup has become a favourite ever since we went out for breakfast in High Barnet with family on our last visit. 
I foolishly cooked tonight and the kitchen got far too warm but it’s one of our favourites and we had a homegrown courgette to use.
Aubergine, Courgette, Tomato and Halloumi Bake
Regular readers will know that I do love a jelly baby now and again.
Penny
July 14, 2026 at 7:46 pm
Please can I have the recipe for your bake, it sounds simple enough for me to do, and all things we have in our veg bag.
I cooked this evening as well, I thought it was a bit cooler. But half way through I wished I hadn’t started!
mybeautfulthings
July 14, 2026 at 8:14 pm
Exactly that, Penny, fooled by the odd clouds into thinking it was cooler!
Fry up a chopped up onion in some olive oil, add some squished garlic and cook until soft. Add aubergine cubed and after a few mins of frying add cubes of courgette and whichever herbs/spices take your fancy. I used oregano and thyme and basil (Cumin was suggested but didn’t fancy that)
After 10 mins or so, add a can of chopped tomatoes (or real ones if you have them) and a good big squirt of tomato paste. Cook until it’s a gooey sauce, about another 10 mins. Heat up the oven to 200, put slices of halloumi on top and bake for 10-15 mins until sauce is bubbling and halloumi golden.
Put basil leaves on top, serve and enjoy! Serve with crusty bread if you have any. 🙂
Penny
July 15, 2026 at 9:28 am
Yay, I can manage all that, & don’t fancy the cumin either. Wouldn’t have thought of the halloumi, will let you know how it goes, thanks ,Sally. &