Description
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Halloumi Lentil & Roasted Eggplant Salad
This Mediterranean-inspired salad brings together the perfect combination of flavors and textures. Roasted eggplant pieces rubbed with sumac, golden fried halloumi, lentils, and pomegranate create a satisfying bite. The garlic balsamic dressing adds a tangy finish, making this a versatile dish that’s just as delicious served warm or cold. Packed with protein, fiber, and fresh herbs, this salad is ideal for a nutritious meal that doesn’t compromise on taste!
2 Lebanese eggplants, cut
1 tsp flakey salt, 1/2 tsp sumac
1 tsp sweet paprika, 1/4 tsp cinnamon
1½ tbsp olive oil
200g halloumi
400g canned lentils
1 red onion, diced
1/2 cup parsley
1/3 cup pomegranate seeds
Dressing: 3 cloves garlic, 3 tbsp olive oil, 2 tbsp lemon juice, etc.
Directions:
1. Roast eggplant with spices at 200°C for 20 min.
2. Make dressing, pan-fry halloumi.
3. Mix all salad ingredients.
Prep Time: 25 mins
Kcal: 518 per serving
