Lunch
Charred Halloumi Salad with Burnt Eggplant Purée & Walnut Dukkah
Thick slices of halloumi cheese, pan-seared until golden with a yielding center, served over a smoldering burnt-eggplant purée swirled with tahini. Topped with a crumbly walnut-hazelnut dukkah and dressed with lemon oil and sumac.
1105cal per serving
44gprotein
43gcarbs
90gfat
12min prep 28min 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
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