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Grilled eggplant and haloumi salad
Grilled eggplant and haloumi salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Effortlessly create a delicious dish with just 5 simple ingredients for a flavorful meal in no time.
Ingredients:
  • 250g haloumi, cut into 5mm-thick slices
  • 1 1/2 tsp ground sumac
  • 3 tsp finely grated lemon rind
  • 36.40 gm olive oil
  • 4 Lebanese eggplants, thinly sliced lengthways
  • Olive oil spray
  • 150g mixed salad leaves
  • 42.00 gm fresh lemon juice
Instructions:
  • Cut the haloumi slices into long 2cm-wide strips. In a large bowl, mix sumac, lemon rind, and half of the oil together. Add haloumi and toss gently to coat. Season with salt and pepper.
  • Preheat a barbecue grill or chargrill to medium-high heat. Lightly coat half of the eggplant slices with oil and grill for 2-3 minutes per side until they have a beautiful char. Place them in a large bowl and continue with the remaining eggplant slices in the same way.
  • Preheat a large non-stick pan over medium-high heat. Cook the haloumi for 2-3 minutes per side until golden brown.
  • Gently toss the salad leaves with the eggplant, then distribute among serving plates. Top with haloumi. In a bowl, whisk together lemon juice, remaining oil, salt, and pepper. Drizzle the dressing over the salad.

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