Grilled Eggplant and Halloumi Salad (Gluten-Free)

Instructions

1. 1Preheat your grill or grill pan to about 205°C (200°C) medium-high heat.
2. 2Cut the 1 large eggplant into 1.27 cm thick rounds. Place the eggplant slices on a baking sheet and brush both sides with 1 tablespoon of the 3 tablespoons of olive oil. Season the eggplant with 1/4 teaspoon of the 1/2 teaspoon salt and 1/8 teaspoon of the 1/4 teaspoon black pepper. Place the eggplant on the preheated grill and cook for 3-4 minutes per side, or until the eggplant is tender and has grill marks.
3. 3Cut the about 225 g halloumi cheese into 1.27 cm thick slices. Brush the halloumi slices with 1 tablespoon of the 3 tablespoons of olive oil. Place the halloumi on the preheated grill and cook for 2-3 minutes per side, or until golden brown and slightly softened.
4. 4While the eggplant and halloumi are grilling, prepare the dressing. Finely chop the 1/4 cup fresh mint and 1/4 cup fresh parsley. Mince the 1 clove garlic. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, the 3 tablespoons of lemon juice, the chopped mint, the chopped parsley, the minced garlic, the 1/4 teaspoon red pepper flakes, the remaining 1/4 teaspoon salt, and the remaining 1/8 teaspoon black pepper.
5. 5Prepare the salad vegetables. Halve the 1 cup cherry tomatoes. Dice the 1/2 medium cucumber. Place the about 142 g mixed greens in a large bowl.
6. 6Once the eggplant and halloumi are grilled, cut them into bite-sized pieces. Add the grilled eggplant, grilled halloumi, halved cherry tomatoes, and diced cucumber to the bowl with the mixed greens.
7. 7Drizzle the prepared lemon-herb dressing over the salad ingredients in the large bowl. Toss the salad gently to combine everything. Serve the salad immediately.

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