Lunch

Charred Eggplant & Halloumi Salad with Pomegranate-Tahini Dressing

Name: Charred Eggplant & Halloumi Salad with Pomegranate-Tahini Dressing
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 large globe eggplant (about 500g); 200g halloumi cheese block; ¼ cup tahini; 2 tablespoons pomegranate molasses; 1 tablespoon fresh lemon juice; 1 clove garlic, minced; 3 tablespoons extra-virgin olive oil; 2 tablespoons warm water; ½ cup canned chickpeas, drained and patted dry; ¼ teaspoon smoked paprika; ¼ cup pomegranate arils; 2 tablespoons fresh cilantro, torn; 1 tablespoon crispy fried onions (optional); Fleur de sel and cracked pepper

Long eggplant wedges are charred hard over high heat until the skin blackens and the flesh collapses into silky submission. Thick slices of halloumi cheese get a quick sear until golden-crusted and squeaky-warm. A pomegranate-tahini emulsion—tart, herbaceous, nutty—unites everything, while crispy chickpeas and pomegranate arils add textural sparks.

849cal 32gprotein 42gcarbs 64gfat 12min prep 28min cook 2serves

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