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
How to
That is how it works:
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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.
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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.
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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!