Grilled Haloumi, Tomato and Eggplant Salad

2 - Lunch, Salad

Prep Time: 20 minutes Cook Time: 25 minutes Difficulty: Easy Servings: 4 Source:

Ingredients

1/2 cup (125ml) olive oil

4 baby eggplants (240g) sliced

4 medium egg tomatoes (300g) halved lengthways

400 g haloumi cheese sliced thinly

250 g rocket chopped coarsely

1/4 cup firmly packed fresh basil leaves

2 tablespoons red wine vinegar

2 teaspoons chopped drained capers

Directions

1 Heat 1 tablespoon of the oil in large frying pan or grill pan. Cook eggplant until browned both sides; remove from pan.

2 Add tomato to same pan; cook, cut-side down, until browned and softened slightly. Remove from pan.

3 Heat another tablespoon of the oil in same pan; cook haloumi until browned lightly both sides.

4 Combine eggplant, tomato, haloumi, rocket and basil in large bowl with remaining oil, vinegar and capers.

Notes

[This recipe is too oily. Need to drastically cut down on the oil and update the change in this recipe.]

Store: Recipe is best made just before serving.
Tip: Add 50g of crisp pancetta

Nutrition

per serving 59.1g fat; 2681kJ