Brinjal salad with fried halloumi
A hearty salad like this makes the ideal side dish or starter, or even a vegetarian main course served with pita bread.
Remember, fried halloumi is best served hot.Serves 6–8 as a side dish • Preparation time: 30 minutes • Cooking time: 20 minutes- 2 medium-sized brinjals
- 30ml olive oil
- 15ml red wine vinegar
- 1 bottle (280g) artichoke quarters
marinated in oil, drained - 1 small red onion, sliced
- 200g cherry tomatoes
- 8 mini cucumbers, each cut into
quarters lengthwise - 45ml pomegranate rubies
- 60ml fresh mint leaves
- 1 block (about 300g) halloumi
- about 45ml flour
- a pinch of dried mint
- a knob of butter and a dash of olive oil
1 Trim off the brinjal stalks and cut
each brinjal across the width into
3mm-thick slices. Sprinkle with salt and
leave for about 5 minutes. Pat dry with
paper towels.
2 Heat a griddle pan and fry the brinjal
slices in batches, without using oil, until
you have lovely char lines on both sides.Mix with the olive oil, red wine vinegar,
artichokes, onions and cherry tomatoes.
Arrange with the cucumbers on a serving
platter and sprinkle the pomegranate
rubies and fresh mint on top.
3 Prepare the halloumi Roll the block of
cheese (or first cut into 1cm slices) in the
flour and sprinkle with the dried mint.
Heat the butter and oil and fry the cheese
until golden-brown on all sides. Place the
hot, golden-brown cheese in the middle
of the salad and serve immediately.food Mediterranean flavours