There are certain pairings that just make sense, and eggplant with halloumi is right at the top of my list. On their own, they’re delicious – but when you bring them together, add a smoky char from the grill, and toss them into a salad with lentils and arugula, the result is nothing short of fabulous. This is one of those recipes that feels like sunshine on a plate, hearty enough for dinner yet fresh enough for lunch.
The beauty of this dish is its balance of flavors and textures. Eggplant, when grilled properly, turns meltingly tender with a smoky depth that’s irresistible. Halloumi, on the other hand, holds its shape on the grill, developing golden edges and that signature salty bite. Together, they create the perfect contrast: soft and silky next to chewy and savory. Add in earthy lentils, peppery arugula, and the sweetness of roasted peppers, and you’ve got a salad that ticks every single box.
The dressing is simple yet impactful – sherry vinegar, honey, olive oil, and chopped roasted peppers. It ties everything together with tang and a touch of sweetness. Smoked almonds scattered over the top add crunch and a subtle nuttiness that takes the whole dish up a notch. Honestly, I love serving this when friends come over because it looks stunning on the platter, but it’s so quick to throw together that it doesn’t feel like work at all.
This salad is versatile, too. It can be enjoyed warm, straight from the grill, or served at room temperature, which makes it great for entertaining. Pair it with warm pita or flatbread and a glass of crisp white wine, and you’ve got a meal that feels both effortless and special. For me, this dish is Mediterranean comfort food at its best: simple ingredients, prepared well, and shared around the table.
So, the next time you’re craving something fresh yet satisfying, give this grilled halloumi and eggplant salad a try. I promise, it’s one you’ll come back to again and again.
Grilled Halloumi and Eggplant Salad
Equipment
- Serving Platter
- Grill or grill pan
- Knife
Ingredients
- ½ cup jarred roasted peppers chopped (75g)
- 1 medium eggplant sliced into ½ inch thick slices (approx. 350g)
- 8 oz halloumi sliced into ½ inch thick slices (225g)
- 1 bag arugula 85g
- 1 can lentils drained and rinsed (15oz / 400g)
- 2 tablespoons sherry vinegar
- 1 teaspoon honey
- ¼ cup almonds chopped (30g) / smoked almonds work well in this recipe
- Olive oil for brushing and grilling
Instructions
- Stir together the chopped peppers, vinegar, honey and two tablespoons of oil.
- Heat the grill and brush both sides of the eggplant with oil then place on the grill to cook until charred and tender – around 5-6 minutes on each side.
- Brush the halloumi with oil and grill until just charred which will only take a few minutes per side.
- Place the arugula and lentils into a bowl and toss with the dressing.
- Lay the arugula and lentils onto a platter, top with the eggplant and halloumi and sprinkle over the chopped almonds.
- Drizzle with a little extra honey if desired.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @Addthelove_ on Instagram and hashtag it #Addthelove.
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