Halloumi and Eggplant Salad – Grilled Mediterranean Salad
Halloumi and Eggplant Salad is a healthy Mediterranean-inspired recipe featuring grilled halloumi, smoky eggplant, lentils, arugula, and fresh herbs. Ready in just 30 minutes, it's perfect for lunch or dinner.
Ingredients
- 1/4 medium red onion finely chopped
- 1/4 cup Peppadew peppers finely chopped
- 2 tablespoons sherry vinegar
- 1 teaspoon honey
- 4 tablespoons olive oil divided
- 1 medium eggplant about 1 pound, sliced into 1/2-inch rounds
- 8 ounces halloumi cheese sliced lengthwise into 1/2-inch slices
- Kosher salt
- Black pepper
- 1 bunch arugula about 4 cups, thick stems removed
- 1/2 cup cooked lentils drained if canned
- 1/4 cup fresh mint leaves torn
- 1/4 cup smoked almonds chopped
Instructions
- Preheat a grill or grill pan to medium heat.
- In a small bowl, whisk together the red onion, Peppadew peppers, sherry vinegar, honey, and 2 tablespoons olive oil to make the dressing.
- Brush both sides of the eggplant and halloumi with the remaining olive oil.
- Season the eggplant with salt and black pepper.
- Grill the eggplant for 5–6 minutes per side until tender with beautiful char marks.
- Grill the halloumi for 1–3 minutes per side until golden and lightly crisp.
- In a large bowl, toss the arugula, cooked lentils, and mint with about 3 tablespoons of the dressing.
- Arrange the salad on a serving platter.
- Top with the grilled eggplant, grilled halloumi, and chopped smoked almonds.
- Drizzle the remaining dressing over the top and serve immediately.
- This Halloumi and Eggplant Salad is best enjoyed warm while the halloumi is freshly grilled.
Notes
- French green lentils hold their shape especially well.
- Halloumi should be served warm for the best texture.
- Add grilled zucchini or roasted red peppers for extra vegetables.
- Pair with warm pita bread for a complete meal.
- Leftover dressing also works wonderfully on grain bowls.