Halloumi, Pepper & Rocket Salad
Prep time: 45 mins| Serves: 4
Ingredients:
250g halloumi, sliced into 1cm pieces
1 large aubergine, sliced into rounds
2 peppers, sliced (your choice of colour)
20g olive oil
10g garlic, thinly sliced
100g mixed leaves or rocket
For the Dressing:
30g extra virgin olive oil
20g lemon juice
10g honey
5g Dijon mustard
4g sea salt
1g freshly ground black pepper
Method:
Preheat a grill pan or barbecue to medium-high heat.
Brush the aubergine slices and peppers with half of the olive oil.
Grill the aubergine for 4–5 minutes on each side until soft, tender and lightly charred. Remove and set aside.
Grill the peppers for 6–8 minutes, turning occasionally, until softened and slightly blistered.
In the final few minutes, add the sliced garlic to the pan and cook gently until lightly golden and fragrant. Remove and set aside.
Brush the halloumi slices with the remaining olive oil and grill for 2–3 minutes on each side until golden and crisp.
Arrange the mixed leaves onto a large platter or bowl.
Layer over the grilled aubergine, peppers and halloumi. Scatter over the grilled garlic.
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, sea salt and black pepper until smooth and emulsified.
Drizzle the dressing evenly over the salad.
Serve immediately while the halloumi is warm and the vegetables are soft and smoky.
Taste and adjust seasoning if needed — extra lemon for brightness or a pinch more salt to enhance the grilled flavours.
Storage:
Best enjoyed fresh. Store components separately in the refrigerator for up to 1 day and assemble just before serving.
