Herby Eggplant Salad with Halloumi and Sesame
Herby eggplant salad with crispy halloumi, lemon mint dressing, and sesame seeds—perfect for summer grazing!
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Cooking tools:
- Microplane
- Pepper mill
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Skillet
- Stove
- Spatula
- Tongs
- Serving bowl
- Paper towel
Ingredients
- 1 medium sized eggplant, peeled in strips and sliced ½ inch thick pieces
- ¾ cup extra virgin olive oil
- 2 Persian cucumbers, sliced
- 1/3 cup of parsley, chopped
- 2 tbs fresh mint, chopped plus more leaves for garnish
- Zest half an orange
- Juice and zest of 1 lemon
- 1/2 clove of garlic, grated
- 1 tbs toasted sesame seeds plus more for garnish
- 1 tsp honey
- 1 tsp red wine vinegar
- Kosher salt to taste
- Cracked black pepper
- 1-250 grams brick halloumi, washed and dried, cut into 1/4 inch thick pieces
- 3 cups arugula
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