Eggplant Halloumi Summer Salad


You guys, I don't have too much to say about this salad other than the fact that it's absolutely delicious & a must make! I have a new obsession with grilled halloumi & if I can have it at every meal, it's a good day! I LOVE that this recipe features seasonal sunflower shoots & heirloom tomatoes, but it can be completely altered to use produce that is fresh & in season, any time of the year! If you're looking to add a little more substance to this salad, it pairs nicely with plant based proteins such as grilled tofu, quinoa & tempeh, alternatively animal proteins such as chicken, salmon, or a fried egg would be the perfect match! I hope you all enjoy & help me spread the wellth! 

Crispy chili Roasted Chickpeas

what you'll need:

  • 1 can chickpeas

  • 1 tbsp coconut or olive oil

  • 1 tsp chili powder

  • 1 tsp cinnamon

  • 1 tsp garlic powder

  • salt, to taste

the steps: 

1.    pre-heat the oven to 400°F.

2.    Rinse and drain the chickpeas to remove excess liquid. Rinse thoroughly under running water.

3.    Using paper towel or a cloth, pat the chickpeas dry. 

4.    Spread the chickpeas out evenly on the baking sheet. Drizzle with coconut or olive oil & spices. Lastly, sprinkle with salt to taste. Toss with a spatula to ensure the chickpeas are evenly coated.

5.    Roast the chickpeas in the oven for 20 to 30 minutes. Part way through cooking, shake the pan. The chickpeas are done when they are golden & slightly darkened. They should be toasted & crispy on the outside.


Eggplant Prep

what you'll need:

·       1 medium egg plant, 1/2 inch slices

the steps:

1.    Slice the eggplant in the 1/2 inch slices. Sprinkle evenly with salt & transfer slices into a strainer. Set aside for 30 minutes to drain excess liquid & reduce bitter flavours.

2.    After the 30 minutes, rinse the eggplant under cold water, to remove all the salt. 

3.    Transfer the prepared eggplant to a clean work surface and pat dry with paper towel.

4.    Warm a cast iron skillet over medium heat. Transfer eggplant to the pan & cook until both sides are golden brown, approximately 5-7 minutes per side. 

To arrange the salad

what you'll need:

  • prepared eggplant

  • crispy chili chickpeas 

  • heirloom tomatoes, thinly sliced

  • sunflower shoots

  • halloumi cheese, 1/2 inch thick slices

  • avocado, sliced

the steps:

1.    Now that the eggplant & chickpeas are ready to go, its time to grill the halloumi! Spray a cast iron skillet or grill with coconut oil to prevent sticking & place the halloumi slices on the cooking surface. Brown the halloumi, approximately 5 minutes per side & remove from heat. 

2.    Meanwhile, prepare your salad! On a plate, layer tomato slices with sunflower shoots, sprinkle with crispy chili chickpeas, add the cooked eggplant, grilled halloumi, & sliced avocado. 

3.    serve! 

I hope you all love this recipe. This salad is one of my absolute favourites (maybe it's because of the halloumi...). If you have an opportunity to make this delicious salad, share your creations over instagram by tagging @the_wellth.