Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 6.04 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 1 large eggplant, cut into 1.5cm-thick rounds
- 5milliliter olive oil cooking spray
- 225grams haloumi, thickly sliced
- 1/4 cup extra virgin olive oil
- 2 lemons, juiced
- 420grams Woolworths lentils no added salt, rinsed, drained
- 60grams baby spinach leaves
- 1/2 bunch mint, leaves picked
- 1 cup Greek-style yoghurt
- 1 1/2tablespoons hulled tahini
- 75grams frozen pomegranate arils, thawed
- 1/3 cup natural almond kernels, roughly chopped
- 1/2teaspoons ground sumac
Nutrition per serving
2620kJ / 628Cal
2620 Kilojoules or 628 Calories
30% of daily energy intake*
Protein
29.2grams
Fat
43.8grams
Carbs
28.8grams
Sugars
12.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Don't go past this barbecued eggplant and haloumi salad with fresh herbs, sweet pomegranate and crunchy almonds for your next get-together.
Method
Step 1 of 3
Heat a large barbecue grill plate or frying pan over medium heat. Spray both sides of eggplant with oil, then cook for 4 minutes on each side or until lightly charred. Transfer to a plate and set aside. Spray haloumi with oil, then cook for 1 minute on each side or until golden. Transfer to a plate
and set aside.
Step 2 of 3
Whisk together oil and half of the lemon juice in a large bowl. Season. Add lentils, eggplant, haloumi, spinach and mint, then toss to combine. Combine yoghurt, tahini and remaining lemon juice in a small bowl. Season.
Step 3 of 3
Transfer salad to a platter, scatter over pomegranate arils and almonds, then serve with yoghurt dressing sprinkled with sumac.
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