Ingredients:

  • 1 lb (450g) aubergine, sliced into ½ inch (1.3cm) rounds
  • 8 oz (225g) halloumi cheese, sliced into ¼ inch (0.6cm) rectangles
  • 2 tbsp (30ml) extra virgin olive oil (for searing)
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 4 cups (60g) baby arugula or mixed spring greens
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (100g) cucumber, diced
  • ¼ cup (40g) red onion, thinly sliced
  • ¼ cup (35g) pomegranate seeds
  • 3 tbsp (45ml) extra virgin olive oil (for dressing)
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) honey
  • 1 clove (5g) garlic, minced
  • 2 tbsp (8g) fresh mint, finely chopped
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Slice the aubergine and halloumi into uniform pieces. Pat the halloumi dry with a paper towel to ensure a golden crust.
  2. Brush aubergine slices with 2 tbsp of olive oil and season with salt and pepper. Heat a griddle pan over medium-high heat and sear aubergine for 3-4 minutes per side until mahogany-colored and velvety. Remove and set aside.
  3. Immediately add halloumi slices to the hot pan. Sear for 1-2 minutes per side until a golden-brown crust forms. Remove from heat.
  4. In a small bowl or jar, whisk together the olive oil, lemon juice, honey, minced garlic, chopped mint, and parsley until emulsified and glossy.
  5. Toss arugula, tomatoes, cucumber, and red onion with half of the dressing in a large bowl. Transfer to a platter.
  6. Arrange the warm griddled aubergine and halloumi on top of the greens. Drizzle with the remaining dressing and scatter pomegranate seeds and fresh parsley over the top.