Sounds like a lot and it is. So many flavors, so much goodness but still so simple and quick. Leave the boring salads behind and start making those next level ones. Salads have never tasted that good!
Sunmer ist getting closer and closer, which means many people try to live and eat healthier. And whats the stereotype thing to do in order to eat healthiet? Salads! But contrary to commin believes, the plain ones only containing leaves and a dressing, maybe a piece of chicken, are bot the healthiest ones!
Why are conventional salads not necessarily healthy?
Because they will fill you up for an hour maximum and wont leave you satisfied! Whats the problem with that? If you are not filled and satisfied for long, you will start to get hungry again very soon and snack or binge eat on unhealthy things as you will develop cravings for that. In order to bot develop these, it is important to have a filling, nutritious and delicious meal. And I know that this can be difficult with salads but believe me, this one is everything else than boring.
Whats in it?
You bake the chickpeas and eggplant in the oven, with a slight olive oil and honey drizzle to get them crispy and a bit sweet. Honestly, life changing! If you habe never done chickpeas or eggplant with honey, I‘d say you should head straight to the kitchen and get started! And its so simple! You place the main components of the salad in the oven for 20 minutes and you are already half way there.
The most extra dressing
The remaining base of the salad is some basic spinach. Bot a lot, just to add some color and vitamins! But whats a salad without a dressing? My brother would say rabbit food! And he is right. It is boring and plain. I do not get those people who skip on salad dressings because they literally are the easiest thing ever and add a ton of flavor. Honestly, don‘t skip on that. In here we have a super extra, still super simple dressing. 3 ingredients (!!) so much flavor! The ingredients are purred tomatoes (the ones from the can or box), Tahini and lemon juice. I do not know why I have never thought of making dressing with tomato sauce before but it is good. I wouldn‘t do it with a green side salad but on top of buddha bowls or italian inspired ones or ones that are pretty extra, as this one, this is so good! Highly recommended!
The star of the show
Last but definitely not least, the grilled halloumni. I have never had halloumni up till a few months ago and from then on it is a must in my diet! So addictingly good. On salads, on bowls, on pasta, on everything. It really adds this last pinch of salt to anything. Like here. It adds the extra wow, the saltiness and satisfying touch. We essentially only need to grill it for a few minutes on each side and thats it! Assemble! You can serve it with some bread, although I believe that this is not necessary because it is amazing and filling as is!
You can meal prep it, just leave the dressing extra and keep in mind that the halloumni won’t be as melty and good but it still tastes pretty solid. My recommendation: make it fresh, it is better.
I hope that you will like this recipe and that it will change up your regular salad routine a little!
Honey Eggplant and Chickpea Salad with grilled Halloumi
Next level salad. Has nothing to do with the boring image of salads you have in your head. Sweet and tangy eggplant & chickpeas, combined with salty fried halloumi and the most extra dressing. Enjoy now & Thank me later!
What you will need
- 2 large handful spinach
- 160 g chickpeas from the can, rinsed, drained, and pat dry
- 1 eggplant
- 2 tbsp olive oil
- 1 tbsp honey
- some salt & pepper
- 200 g halloumi
- 1/2 lemon juiced
For the dressing:
- 2 tbsp Olive Oil (just pured tomatoes from the can/ boy without anything)
- 1 tbsp Tahini
- 1 lemon juiced
That is how it works:
Slice the eggplant into about 2 cm sized cubes. Drain, rinse and pat the chickpeas dry. Place both in a bowl. In a seperate bowl combie the olive oil, lemon juice and honey. Generously salt and pepper the eggplant and chickpeas and then toss in the dressing. Bake for abou 20 minutes at 180°C.
Meanwhile combine all the ingredients for the dressing.
Heat up a grilling pan to high heat. Slice up the halloumi in about 0.5 cm thick slices. Just before the chickpeas are done baking, fry the halloumi on it for about 2-3 minutes on each side until it gets some grilling marks and melts nicely.
When the tray is done baking, combine the ingredients with the spinach and the dressing. Seperate on bowls and top with the grilled halloumi!
Serve and enjoy!
Katie // Une Petite Cuisinière
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