The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
10g capers(Water, Salt, Vinegar)
- 1 handful of fresh flat-leaf parsley
-
400g tomato & herb sauce(tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
-
2 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g baby tomatoes
-
250g brown rice penne pasta (Soya)(Brown rice flour 100%)
- 2 pepper
- 1 aubergine
- 1 onion
-
250g halloumi (Milk)(cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 25g honey
Allergens
Contains:
Milk
May Contain:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 134Kcal | 634Kcal |
| 562kJ | 2653kJ | |
| Fat | 6.2g | 29g |
| of which saturates | 2.6g | 12g |
| Carbohydrates | 15g | 69g |
| of which sugars | 4.0g | 19g |
| Protein | 5.4g | 25g |
| Salt | 0.5g | 2.3g |
| Fibre | 1.9g | 9.0g |
9 plants
Family classics
Honey-glazed Halloumi Pasta with Grilled Aubergine Caponata Sauce
It's Mediterranean-inspired comfort food, with some Mindful Chef twists! Grilled med veg simmered in a tomato caponata sauce. Tangy capers are balanced with sweet peppers. Stir in brown rice penne and top with honey glazed halloumi cheese for protein. Easy, delicious and heartwarming!
Cooking Instructions
Cooking Instructions
Before you start
- Turn the grill to high (240C) / air fryer 190C
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve & a large frying pan
Time to grill
- Dice the aubergine, onion and peppers into 2cm chunks, then add to the foil-lined baking tray and toss with 1 tbsp oil. Season with salt and pepper
- Grill for 12-15 mins / air fryer 8-10 mins, until starting to char and soften
- Cut the halloumi into 2cm cubes. After 12-15 mins / air fryer 8-10 mins, add to the veg tray, drizzle with the honey and grill for a further 5-6 mins / air fryer 3-4 mins, until soft and golden
Cook the pasta
- Meanwhile, add the penne to the saucepan and boil for 7-8 mins, until cooked, then drain
Build the sauce
- Halve the tomatoes
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the tomatoes and capers
- Cook for 1-2 mins, then add the sundried tomato paste. Cook for 30 secs, then pour in the tomato herb sauce
- Simmer for a further 3-4 mins, until the sauce has thickened slightly. Season to taste with salt and pepper
Finishing touches
- Roughly chop the parsley
- When ready, stir the grilled veg into the tomato sauce, along with the cooked penne and half the parsley. Add a splash of water if it's too dry
Plate up
- Serve the caponata pasta into bowls, topped with the grilled halloumi and remaining parsley
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