Grilled Haloumi, Tomato and Eggplant Salad
2 - Lunch, Salad
Ingredients
1/2 cup (125ml) olive oil
4 baby eggplants (240g) sliced
4 medium egg tomatoes (300g) halved lengthways
400 g haloumi cheese sliced thinly
250 g rocket chopped coarsely
1/4 cup firmly packed fresh basil leaves
2 tablespoons red wine vinegar
2 teaspoons chopped drained capers
Directions
1 Heat 1 tablespoon of the oil in large frying pan or grill pan. Cook eggplant until browned both sides; remove from pan.
2 Add tomato to same pan; cook, cut-side down, until browned and softened slightly. Remove from pan.
3 Heat another tablespoon of the oil in same pan; cook haloumi until browned lightly both sides.
4 Combine eggplant, tomato, haloumi, rocket and basil in large bowl with remaining oil, vinegar and capers.
Notes
[This recipe is too oily. Need to drastically cut down on the oil and update the change in this recipe.]
Store: Recipe is best made just before serving.
Tip: Add 50g of crisp pancetta
Nutrition
per serving 59.1g fat; 2681kJ