Light, healthy, and incredibly delicious. It wonderfully complements any meal.
Ingredients
- Mixed salad: 150 g
- Pine nuts: 40 g
- Halloumi cheese: 200 g
- Chopped mint leaves: 2 teaspoons
- Honey vinaigrette:
- Olive oil: 7 tablespoons
- Apple cider vinegar: 2 tablespoons
- Honey: 1 teaspoon
- Dijon mustard: 1/2 teaspoon
- Eggplant
- Pomegranate: 1 fruit
Preparation
- Cut the eggplant into 1 cm slices. Sprinkle with salt and set aside for 15 minutes.
- Toast the pine nuts in a dry pan.
- Mix all the ingredients for the vinaigrette in a bowl and mix well (optionally, season the vinaigrette with freshly ground pepper).
- Pat the eggplant slices dry with paper towels, brush with olive oil, and place on a preheated grill pan or oven rack with the grill function. Grill on each side until dark grill marks appear.
- Cut the halloumi cheese into cubes, fry in a non-stick pan or grill on a grill pan (you can lightly brush the cheese with olive oil), fry on each side until golden brown.
- On plates or a serving platter, arrange the mixed salad, cheese, and eggplant. Sprinkle with pomegranate seeds, pine nuts, and mint (optional). Drizzle the salad with vinaigrette dressing. Serve immediately.
