Lunch
Charred Eggplant & Halloumi Salad with Pomegranate-Tahini Dressing
Long eggplant wedges are charred hard over high heat until the skin blackens and the flesh collapses into silky submission. Thick slices of halloumi cheese get a quick sear until golden-crusted and squeaky-warm. A pomegranate-tahini emulsion—tart, herbaceous, nutty—unites everything, while crispy chickpeas and pomegranate arils add textural sparks.
✓ 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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