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Home » All Recipes » Soups, Salads & Light Meals » Aubergine and Halloumi Salad

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Aubergine and Halloumi Salad

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This fabulous Aubergine and Halloumi Salad looks impressive, but it’s actually really easy to make and tastes amazing! Perfect as a starter, a side dish or a delicious vegetarian meal in its own right. 

Aubergine and Halloumi Salad

 

Aubergine and Halloumi Salad

Don’t you just love recipes which look amazing, but are secretly really easy to make? This Aubergine and Halloumi Salad is one such dish! 

Simply mix cooked bulgur wheat with tinned chickpeas, cucumber, tomatoes, mint and parsley. Then place griddled halloumi and aubergine on top and scatter over pomegranate seeds. Simple, but visually stunning!

If you don’t have a griddle pan, you can use a regular frying pan or put them under your grill. You won’t get the pretty char lines, but it will taste just as good. Alternatively, you could cook the aubergine and halloumi on your BBQ, if the weather is suitable!

Overhead shot of Aubergine and Halloumi Salad on a serving platter and two smaller plates

 

What to serve with Aubergine and Halloumi Salad?

This Aubergine and Halloumi Salad is a delicious vegetarian meal in its own right. You could add some pittas and/or a simple green salad to make it more substantial. 

Or why not serve this easy salad as part of a mezze spread with hummus, falafel, pittas and other salads?

Alternatively, this Aubergine and Halloumi Salad would make a great side dish to Middle Eastern chicken or lamb dishes, such as my Easy Chicken Shawarma or my Slow Roast Ras el Hanout Lamb

Aubergine and Halloumi Salad on a large serving platter

 

What to drink with Aubergine and Halloumi Salad?

The fresh and zingy flavours in this salad, together with the smoky charred aubergine and salty halloumi in this recipe work brilliantly with a zingy, zesty Sauvignon Blanc from somewhere like New Zealand or Chile.

Alternatively a crisp dry Provençal or southern French rosé, or a Spanish rosado would also work well here. 

Overhead shot of Aubergine and Halloumi Salad on a large serving platter

 

Adaptations to try…

There are so many things you could do here to make this your own.

You could try:

  • crumbled feta instead of the halloumi
  • griddled (bell) peppers, courgettes or leeks instead of (or as well as) the aubergines
  • cannellini beans or green lentils instead of the chickpeas
  • quinoa or couscous instead of the bulgur wheat

If you want to make this salad vegan and/or dairy free, simply swap the halloumi for griddled courgettes and (bell) peppers.

Aubergine and Halloumi Salad on a serving platter and two smaller plates

 

How long will Aubergine and Halloumi Salad keep?

This is the kind of salad that tastes just as good the next day, so make sure you make extra. This would make an excellent ‘posh packed lunch’ to take to work the next day. (WARNING: It will make your colleagues mad with jealousy!)

Store this salad in a plastic lidded container in the fridge and it will keep for up to 3 days.

 

Can you freeze Aubergine and Halloumi Salad?

No, as with most salads, this Aubergine and Halloumi Salad does not freeze well. 

Overhead shot of Aubergine and Halloumi Salad on a large serving platter

 

If you like this recipe…

…you might also like:

  • Roasted Aubergine and Red Lentil Dhal (Vegan)
  • Aubergine and Mozzarella Pasta
  • Warm Butternut Squash, Harissa and Halloumi Salad
  • Easy Tabbouleh Salad (Vegan)
  • Chickpea, Feta and Herb Salad

 

Aubergine and Halloumi Salad
Print Pin
5 from 2 votes

Aubergine and Halloumi Salad

This fabulous Aubergine and Halloumi Salad looks impressive, but it's actually really easy to make and tastes amazing! Perfect as a starter, a side dish or a delicious vegetarian meal in its own right. (Serves 4 as a main, 6-8 as a starter or side dish.)
Prevent your screen from going dark
Course Main Course, Salad, Side Dish
Cuisine Fusion, Middle Eastern
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Calories 692kcal
Author Eb Gargano

Ingredients

Metric - US Customary

Salad:

  • 150 g bulgur wheat
  • 300 ml boiling water
  • Salt and pepper to taste
  • ⅓ cucumber diced
  • A handful of cherry tomatoes diced
  • A large handful mint chopped finely
  • A large handful parsley chopped finely
  • 400 g tin chickpeas drained
  • Olive oil
  • 1 medium aubergine sliced thinly
  • 250 g halloumi cheese sliced thickly
  • 100 g pomegranate seeds

Dressing:

  • Juice of 2 lemons
  • 2 cloves garlic crushed or grated
  • 2 teaspoons tahini (optional)
  • Salt and pepper to taste
  • 6 tablespoons olive oil (ideally extra virgin)

Instructions

  • Put the bulgur wheat, salt, pepper and boiling water in a saucepan and bring back to the boil. Turn the heat off, put a lid on the saucepan and leave to one side until all the water is absorbed (roughly 10 minutes). Tip the bulgur wheat out into a large bowl and leave to cool.
  • Chop the cucumber, tomatoes, mint and parsley and add to the cooled bulgur wheat. Add the drained 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, 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 char lines. You will, most likely, 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 platter. Arrange your griddled aubergine and halloumi slices on top and then scatter over the pomegranate seeds and drizzle over the remaining dressing.

Notes

  1. This salad will feed 4 hungry people well, however if you do have any leftovers, it will keep very well in a plastic lidded box in the fridge for a couple of days. It would also make a great picnic dish.
  2. Not suitable for freezing.
  3. Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Aubergine and Halloumi Salad
Amount Per Serving
Calories 692 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 14g88%
Sodium 1047mg46%
Potassium 836mg24%
Carbohydrates 62g21%
Fiber 18g75%
Sugar 10g11%
Protein 27g54%
Vitamin A 657IU13%
Vitamin C 47mg57%
Calcium 724mg72%
Iron 4mg22%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

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I am linking this up to Cook Blog Share.

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6 Comments

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Comments

  1. Karen Booth says

    13th January 2021 at 1:05 pm

    Aubergine, tick. Halloumi, tick and salad tick! Yes, this has my name all over it Eb! Thank you SO much for linking up to the first #CookBlogShare of 2021. Karen

    Reply
    • Eb Gargano says

      14th January 2021 at 11:58 am

      Yay! So happy you like the recipe – it’s such a good combination of flavours, isn’t it?

      Reply
  2. Kat (The Baking Explorer) says

    17th January 2021 at 2:17 pm

    This looks so tasty – my perfect kind of salad!

    Reply
    • Eb Gargano says

      18th January 2021 at 10:34 am

      Aw, thanks Kat! Eb 🙂

      Reply
  3. Rebecca - Glutarama says

    18th January 2021 at 8:54 pm

    Well this is perfect timing, I just got three small aubergine in my veggie box this week and was scratching my head as to what I could do with them. Then hey-presto your recipe appears.

    Reply
    • Eb Gargano says

      19th January 2021 at 10:24 am

      Haha – I love it when that happens! I’d love to know what you think if you make it 😀 Eb x

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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132 shares