Grilled Eggplant and Halloumi Salad

Ingredients

Eggplant

1 large, sliced into 1/2-inch rounds

Halloumi cheese

8 ounces, sliced into 1/2-inch thick pieces

Cherry tomatoes

1 cup, halved

Cucumber

1 medium, diced

Red onion

1 small, thinly sliced

Fresh mint leaves

1/4 cup, roughly chopped

Olive oil

3 tablespoons, plus extra for grilling

Lemon juice

2 tablespoons, freshly squeezed

Salt and pepper

to taste

Instructions

1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a simple dressing.
3. Brush the eggplant slices and halloumi cheese with olive oil and season generously with salt and pepper.
4. Grill the eggplant slices for 3-4 minutes per side, until they are tender and have nice grill marks.
5. Grill the halloumi cheese for 1-2 minutes per side, until golden brown and slightly melted but still firm.
6. Remove the eggplant and halloumi from the grill and let them cool slightly.
7. In a large bowl, combine the cherry tomatoes, cucumber, red onion, and fresh mint leaves.
8. Add the grilled eggplant and halloumi to the bowl and gently toss to combine all the ingredients.
9. Drizzle the dressing over the salad and season with additional salt and pepper to taste.
10. Serve the grilled eggplant and halloumi salad warm or at room temperature as a main course or as a vibrant side dish.