Halloumi and Eggplant Salad | Recipe Cart

Ingredients

• 1/4 medium red onion, finely chopped
• 1/4 c. Peppadew peppers, finely chopped
• 2 tbsp. sherry vinegar
• 1 tsp. honey
• 1 1/2 tbsp. olive oil, divided
• 1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
• 8 oz. Halloumi, sliced lengthwise 1/2 inch thick
• Kosher salt and pepper
• 1 bunch arugula, thick stems discarded (about 4 cups)
• 1/2 c. cooked lentils (rinsed, if using canned)
• 1/4 c. mint leaves, torn
• 1/4 c. smoked almonds, chopped