I was idly sitting in the doctor’s waiting room the other day, flipping through magazines, when I came across this gorgeous recipe for Aubergine and Halloumi Salad (in Good Housekeeping magazine). I quickly scrabbled in my handbag to find a pen and scribbled down the recipe on the back of an envelope. Back home I tried to recreate this from my hastily scribbled notes and this is the result – amazing! It really does taste as good as it looks.
The original recipe featured tahini in the dressing, which I used. The result does taste lovely, but I have to say, the tahini is barely noticeable in the salad. I suggest that if you happen to have a pot of tahini kicking around, do put a teaspoonful of two in this salad, but if you don’t, don’t go out specially to get some. It’s not really worth it. (Unless, of course, you want an excuse to make humous!)
If you don’t have a griddle pan, just use a normal frying pan. The aubergine and halloumi slices won’t look quite as pretty, but they will taste just as good.
- 150g bulgur wheat
- 300ml boiling water
- Salt and pepper
- ⅓ cucumber, diced
- A handful of cherry tomatoes, diced
- Large handful mint
- Large handful parsley
- 1 tin chickpeas
- Olive oil
- 1 medium aubergine, sliced thinly
- 250g halloumi cheese
- 100g pomegranate seeds
- Juice of 2 lemons
- 2 garlic cloves, crushed or grated
- 2 teaspoons tahini (optional)
- Salt and pepper
- 6 tablespoons olive oil
- Put the bulgur wheat and boiling water in a saucepan and bring back to the boil. Add salt and pepper, then simmer until all the water is absorbed (roughly 10 minutes). Tip the bulgur wheat out onto a large bowl and leave to cool.
- Chop the cucumber, tomatoes, mint and parsley and add to the cooled bulgur wheat. Tip in a tin of chickpeas and stir.
- Put a griddle pan on the hob to heat up.
- Mix together all of the dressing ingredients in an old jam jar. Add the oil, then screw on the lid and shake until combined. Pour ⅔ of the dressing into the salad and stir to combine. Set aside while you griddle the aubergine and halloumi.
- Brush the aubergine slices with olive oil on both sides and place on the griddle pan. Cook for approximately 3 minutes on each side. Try not to move them, so you get lovely charred lines. You will have to do this in batches.
- Brush the halloumi slices with olive oil on both sides and cook on the griddle pan for approximately 1 minute on each side. Again you will probably have to do this in batches unless you have a very large griddle pan!
- Finally, assemble your salad. Give the bulgur wheat mixture a good stir and then tip out onto a large serving plate. Arrange your griddled aubergine and halloumi slices on top and then scatter over the pomegranate seeds and drizzle over the remaining dressing.
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