Lunch

Charred Halloumi Salad with Burnt Eggplant Purée & Walnut Dukkah

Name: Charred Halloumi Salad with Burnt Eggplant Purée & Walnut Dukkah
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 250g halloumi cheese block; 2 medium eggplants (400g total); 3 tbsp tahini; 2 cloves garlic, minced; 3 tbsp extra-virgin olive oil; 1 tbsp lemon juice; 40g roasted hazelnuts; 30g roasted walnuts; 1 tbsp coriander seeds, toasted; ½ tbsp cumin seeds, toasted; 1 tbsp sesame seeds, toasted; 1 tsp sumac; fine sea salt, black pepper; warm water (for puree); 2 tbsp Greek yogurt (optional garnish)

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.

1105calper 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