Add flavour, goodness and considerable pizzazz to your meat-free options this barbecue season!

Preparation Time: 15min plus cooling
Cooking Time: 25min
Makes: 6

1. Place the aubergines on a BBQ or griddle pan and cook for 15-20min, turning occasionally until soft and slightly charred. Wrap in foil and set aside until cool enough to handle.
2. Cut the ends off and remove the skin, cut in half and pull apart the flesh. Place in a bowl and mix in the barbecue sauce and walnuts. Season.
3. Brush the halloumi slices with a little oil and barbecue or griddle for 1-2 minutes each side until golden.
4. Toast the baps on the barbecue or griddle pan until golden.
5. Place the lettuce on the bap base, top with the pulled aubergine and then the halloumi. Add a spoonful of tomato chutney and the top of the bap to serve.

Cook’s Tip

For extra flavour, add some sriracha sauce to the pulled aubergines and brush the baps with a little vegan mayo.

Pick up this week’s issue of My Weekly for loads more meat, veggie, side and dessert recipes in our Barbecue Bonanza feature! Find it in newsagents and supermarkets, or click to order your copy here.