Grilled eggplant and haloumi salad

Name: Grilled eggplant and haloumi salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Cost: $8.54 /serving

Author : Kerrie Ray

vegetarian vegetarian main lunch

Ingredients

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Instructions

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Step 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.

Step 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.

Step 3

Heat a large non-stick frying pan over medium-high heat. Cook the haloumi for 2-3 minutes each side or until golden.

Step 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.