Grilled eggplant and haloumi salad

Cooking Salads Grilled eggplant and haloumi salad

Whiz through the supermarket, then zip home to whip up this clever recipe. With only five ingredients, it delivers maximum taste for minimum fuss.

Lables: Low carb Low kilojoule Low sugar Lower gi Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cut the haloumi slices into long 2cm-wide strips. Combine the sumac, lemon rind and half the oil in a large bowl. Add haloumi and toss gently to coat. Season with salt and pepper.
  2. Heat a barbecue grill or chargrill on medium-high. Spray half the eggplant with oil. Cook for 2-3 minutes each side or until lightly charred. Transfer to a large bowl. Repeat with the remaining eggplant.
  3. Heat a large non-stick frying pan over medium-high heat. Cook the haloumi for 2-3 minutes each side or until golden.
  4. Add the salad leaves to the eggplant and toss gently to combine. Divide among serving plates. Top with haloumi. Whisk the lemon juice and remaining oil in a bowl. Season with salt and pepper. Drizzle over the salad.

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250g haloumi, cut into 5mm-thick slices
1 1/2 tsp ground sumac
3 tsp finely grated lemon rind
2 tbsp olive oil
4 Lebanese eggplants, thinly sliced lengthways
Olive oil spray
150g mixed salad leaves
2 tbsp fresh lemon juice

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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