Herby Eggplant Salad with Halloumi and Sesame
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Ingredients
- 1 medium sized eggplant, peeled in strips and sliced ½ inch thick pieces
- ¾ cup extra virgin olive oil
- 2 Persian cucumbers, sliced
- 1/3 cup of parsley, chopped
- 2 tbs fresh mint, chopped plus more leaves for garnish
- Zest half an orange
- Juice and zest of 1 lemon
- 1/2 clove of garlic, grated
- 1 tbs toasted sesame seeds plus more for garnish
- 1 tsp honey
- 1 tsp red wine vinegar
- Kosher salt to taste
- Cracked black pepper
- 1-250 gram brick halloumi, washed and dried, cut into 1/4 inch thick pieces
- 3 cups arugula
Directions
Pre-heat the oven to 425 degrees F.
- Place the sliced eggplant on a sheet tray, drizzle with ¼ cup extra virgin olive oil and season well with kosher salt. Place in the pre-heated oven and roast for 25 minutes until golden on both sides. I flip mine halfway through. Remove from the oven and let cool a bit.
- In a small bowl mix together the 1/3 cup extra virgin olive oil, chopped parsley, mint, orange zest, lemon zest, lemon juice, 1 tablespoon toasted sesame seeds, grated garlic, honey and red wine vin. Season with salt and pepper and keep to the side.
- Heat up a pan and place in the sliced halloumi. Let sear on one side for a couple minutes on medium heat until golden and flip. Sear on the other side for a couple minutes. When it is golden remove and assemble the salad.
- In a bowl place the arugula, eggplant slices and drizzle over the dressing. Cover with the halloumi, fresh mint and finish with a little drizzle of extra virgin olive oil and more sesame seeds. Serve warm.