EGGPLANT, HALLOUMI & TOMATO SALAD WITH YOGHURT DRESSING

This is the first time I made this salad.... and it's certainly not going to be the last one.. It was just magnificent. The combination of flavours is amazing and it is also a very healthy recipe. Ticks all the boxes for me. An excellent recipe from Donna Hay!

INGREDIENTS
2 eggplants, sliced lengthwise
1/3 cup olive oil
1 1/2 tsp ground cumin
1 1/2 tsp smoked paprika
sea salt and freshly ground black pepper
250g halloumi, sliced
400g can chickpeas, drained & rinsed
250g cherry tomatoes at room temperature, halved
1/4 cup flat leaf parsley, roughly chopped
1 tsp sumac

Minted yoghurt dressing
1/3 cup mint leaves, finely chopped
3/4 cup thick natural yoghurt
1 garlic clove, crushed
2 tsp lemon juice
freshly ground black pepper

METHOD:
Start by making the dressing.
Combine all ingredients in a small bowl.

Mix well and set apart.

In another bowl, add the tomatoes, chickpeas and parsley. 

Add a splash of good olive oil and combine.

Put the olive oil, cumin, paprika, salt and pepper in a small bowl and mix well.

Cut the eggplant and the halloumi into 1 cm slices .

Preheat a char grill pan or BBQ to medium heat. Brush the eggplant slices with the oil.

Cook it in batches for about 2 minutes each side or until golden. 

Cook the halloumi 1 minute each side or until lightly brown.
(Sorry I forgot to take photos 🙄)

To serve, divide the dressing between serving plates. Top with the eggplant, halloumi and tomato & chickpea salad.
Sprinkle with sumac.

Serves 2