Aubergine and Halloumi Salad
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
25 mins
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Total Time
45 mins
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Servings
4 people
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Calories
692 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
Fusion, Middle Eastern
Aubergine and Halloumi Salad
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This fabulous Aubergine and Halloumi Salad looks impressive, but it's actually really easy to make and tastes amazing! Perfect as a starter, a side dish or a delicious vegetarian meal in its own right. (Serves 4 as a main, 6-8 as a starter or side dish.)
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Ingredients
Salad:
- 150 g bulgur wheat
- 300 ml water boiling
- salt to taste
- black pepper to taste
- ⅓ cucumber diced
- cherry tomato diced, handful
- mint chopped finely, a large handful
- parsley chopped finely, large handful
- 400 g chickpeas drained, canned
- olive oil
- 1 medium eggplant sliced thinly
- 250 g halloumi cheese sliced thickly
- 100 g pomegranate seeds
Dressing:
- lemon juice of 2
- 2 cloves garlic crushed or grated
- 2 teaspoons tahini (optional)
- salt to taste
- black pepper to taste
- 6 tablespoons olive oil (ideally extra virgin)
Instructions
- Put the bulgur wheat, salt, pepper and boiling water in a saucepan and bring back to the boil. Turn the heat off, put a lid on the saucepan and leave to one side until all the water is absorbed (roughly 10 minutes). Tip the bulgur wheat out into a large bowl and leave to cool.
- Chop the cucumber, tomatoes, mint and parsley and add to the cooled bulgur wheat. Add the drained tin of chickpeas and stir.
- Put a griddle pan on the hob to heat up.
- Mix together all of the dressing ingredients in an old jam jar, then screw on the lid and shake until combined. Pour ⅔ of the dressing into the salad and stir to combine. Set aside while you griddle the aubergine and halloumi.
- Brush the aubergine slices with olive oil on both sides and place on the griddle pan. Cook for approximately 3 minutes on each side. Try not to move them, so you get lovely char lines. You will, most likely, have to do this in batches.
- Brush the halloumi slices with olive oil on both sides and cook on the griddle pan for approximately 1 minute on each side. Again you will probably have to do this in batches unless you have a very large griddle pan!
- Finally, assemble your salad. Give the bulgur wheat mixture a good stir and then tip out onto a large serving platter. Arrange your griddled aubergine and halloumi slices on top and then scatter over the pomegranate seeds and drizzle over the remaining dressing.
Notes
- This salad will feed 4 hungry people well, however if you do have any leftovers, it will keep very well in a plastic lidded box in the fridge for a couple of days. It would also make a great picnic dish.
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
692kcal
(35%)
Carbohydrates
62g
(21%)
Protein
27g
(54%)
Fat
41g
(63%)
Saturated Fat
14g
(70%)
Sodium
1047mg
(44%)
Potassium
836mg
(18%)
Fiber
18g
(72%)
Sugar
10g
(20%)
Vitamin A
657IU
(13%)
Vitamin C
47mg
(52%)
Calcium
724mg
(72%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 692 kcal
% Daily Value*
| Calories | 692kcal | 35% |
| Carbohydrates | 62g | 21% |
| Protein | 27g | 54% |
| Fat | 41g | 63% |
| Saturated Fat | 14g | 70% |
| Sodium | 1047mg | 44% |
| Potassium | 836mg | 18% |
| Fiber | 18g | 72% |
| Sugar | 10g | 20% |
| Vitamin A | 657IU | 13% |
| Vitamin C | 47mg | 52% |
| Calcium | 724mg | 72% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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