Grilled Halloumi Cheese Salad with Roasted Chickpeas, Aubergine and a Honey Chilli Dressing

Sun, 4 May 2025

Grilled Halloumi Cheese Salad with Roasted Chickpeas, Aubergine and a Honey Chilli Dressing

Serves 4/6

Ingredients

• 2 aubergines, cut into 2cm thick rounds, then into half moons
• 1 garlic bulb, cloves separated
• 1-2 tbsp harissa paste
• 2 tbsp olive oil
• 400g tin chickpeas, drained and rinsed
• 250g pack halloumi, sliced
• 100g mixed leaves
• 1 red onion, finely sliced
• 1 avocado, sliced
• 1 spring onion, sliced
• 1/2 pack cherry tomatoes, quartered
• Handful of fresh coriander, chopped
• Seeds from 1/2 a pomegranate
• For the chilli-honey dressing
• 5 tsp white wine vinegar
• 4 tsp clear honey
• Salt and freshly ground black pepper
• 5 tbsp extra virgin olive oil
• 1 tablespoon of sriracha

Method

1. Preheat the oven to 190°C/fan170°C/gas 5.

2. Put the aubergines and garlic in a roasting tin with the harissa and 1 tbsp of the olive oil. Toss well, season and roast for 20-25 minutes until tender and golden

3. Add the chickpeas to the roasting tin for the last 4-5 minutes of the cooking time. Remove from the oven and set aside.

4. Whisk all the salad dressing ingredients together in a bowl.

5. Heat the remaining oil in a frying pan and fry the halloumi on both sides until the cheese is golden.

6. Place the mixed leaves in a serving bowl and scatter over the red onion, tomatoes, spring onion and avocado.

7. Top with the roasted aubergines, chickpeas and fried halloumi.

8. Drizzle over the dressing and sprinkle with the pomegranate seeds and coriander.