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.
