Halloumi and Eggplant Salad Recipe | Easy Mediterranean Salad
Halloumi and Eggplant Salad is a healthy Mediterranean salad featuring grilled halloumi, smoky eggplant, lentils, arugula, and fresh mint.Ready in just 30 minutes.Perfect for lunch, dinner, or meal prep
Ingredients
For the Salad
- ¼ medium red onion finely chopped
- ¼ cup Peppadew peppers finely chopped
- 2 tablespoons sherry vinegar
- 1 teaspoon honey
- 3½ tablespoons olive oil divided
- 1 medium eggplant about 1 pound, sliced into ½-inch rounds
- 8 ounces halloumi cheese sliced lengthwise into ½-inch slices
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 bunch arugula about 4 cups, thick stems removed
- ½ cup cooked lentils drained if canned
- ¼ cup fresh mint leaves torn
- ¼ cup smoked almonds chopped
Instructions
- Preheat a grill or grill pan over medium heat.
- In a small bowl, whisk together the chopped red onion, Peppadew peppers, sherry vinegar, honey, and 2 tablespoons olive oil until well combined.
- Brush both sides of the eggplant and halloumi with the remaining olive oil.
- Season the eggplant with salt and pepper.
- Grill the eggplant for 5–6 minutes per side until tender with deep grill marks.
- Grill the halloumi for 1–3 minutes per side until golden and lightly charred.
- In a large serving bowl, toss the arugula, lentils, and mint with about three tablespoons of the dressing.
- Arrange the grilled eggplant and halloumi over the salad.
- Sprinkle with smoked almonds.
- Finish by drizzling the remaining dressing over the Halloumi and Eggplant Salad before serving.
Notes
- Feta can replace halloumi if grilling isn't required.
- Green lentils or French lentils work best.
- Serve with warm pita bread or grilled vegetables.
- Delicious with grilled chicken if serving non-vegetarians.