Grilled Halloumi and Eggplant Salad
Eggplant and halloumi are two of my favorite foods and combined here they are just fabulous. Cooked on the grill for that wonderful char and flavor and served on a delicious lentil 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.
