Veggie Stack

Veggie Stack

Add a touch of the Grecian to your day with native classics such as aubergine and halloumi – perfect for lunch or dinner!



Prep Time
10 minutes
Nutrition per serving
Calories 358
Fat 22.6g
Carbohydrate 24.7g
Protein 12.8g
Fibre 3.6g
Salt 1.1g


  • 1 New York Bakery Co. Original Bagel Thin
  • Half an aubergine, sliced
  • 2 tbsp olive oil
  • 60g halloumi, sliced into 4
  • 1 large tomato, sliced
  • Handful rocket

Bagel Build

  1. Use half the oil to brush over both sides of the aubergine slices. Heat a griddle pan (or frying pan) until hot, add the slices and cook for 2-3 minutes, turning once until softened and beginning to char. You may need to do this in batches.

  2. Heat the remaining oil in a frying pan, add the halloumi and fry for 1-2 minutes turning once until golden.

  3. Divide the aubergine between the bases of the thins, add some rocket, the halloumi and tomato with more rocket. Top and eat!

  4. Brush the aubergine with olive oil and cook in a hot griddle for 2-3 minutes until softened.

  5. Repeat the same process with the halloumi until golden. Stack up on your bagel alongside a handful of rocket and sliced tomatoes.

  6. Sit back, relax and enjoy!

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