Lunch

Grilled Halloumi & Charred Eggplant Salad with Pomegranate & Pistachio

Name: Grilled Halloumi & Charred Eggplant Salad with Pomegranate & Pistachio
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Ingredients: 1 block (250g) halloumi cheese, cut into ½-inch slabs; 1 large eggplant, cut into ¾-inch rounds; 6 cups mixed greens (arugula, chicory, endive); ⅓ cup pomegranate seeds; ¼ cup roasted pistachios, roughly crushed; 4 tbsp extra-virgin olive oil (divided); 3 cloves garlic, minced; 1½ tsp sumac; 1 tbsp red wine vinegar; ½ tsp Dijon mustard; sea salt & black pepper; fresh mint & parsley for garnish

Thick halloumi steaks seared until golden and slightly weeping, paired with blistered eggplant rubbed with garlic and sumac. The whole thing is scattered over peppery greens, bright pomegranate seeds, and crushed pistachios for crunch and color.

836cal per serving 35gprotein 29gcarbs 67gfat 10min prep 18min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this