A beautiful salad of lentils topped with perfectly roasted eggplant, creamy golden fried halloumi, sweetened only by pomgranate and a touch of balsamic. This salad tastes great warm or cold and travels well.
2Lebanese eggplantscut in half lengthways and chopped into 1-inch large pieces.
1teaspoonflakey salt
1/2teaspoonsumac
1 teaspoonsweet paprika
1/4 teaspoon ground cinnamon
1½tablespoonextra virgin olive oil
for the lentil salad
200ghalloumidrained and cut into one-inch pieces
1teaspoonolive oil
400gcanned lentilsrinsed and drained
1red oniondiced
1/2cup(1cup)parsleypacked, chopped
1/3cuppomegranate seeds
for the dressing
3garlic clovesminced
3tablespoonsextra virgin olive oil
2teaspoonsbalsamic vinegar
2tablespoonslemon juice
1teaspoondried oregano
1/2teaspoonground cumin
1teaspoonsea salt flakes
pinch of black pepper
1teaspoonsesame seeds
to serve
1/4cupmint leavespacked
extra sesame seeds, pomegranate seeds
pomegranate molassesto drizzle (optional)
Instructions
Preheat oven to 200°C (180°C fan-forced).
Place eggplant, salt, sumac, paprika, cinnamon and olive oil in a medium bowl. Toss gently to combine. Line a baking tray with baking paper. Roast in the pre-heated oven for 20 minutes.
To make the dressing, place all ingredients for dressing in a lidded mason jar and shake well to combine. Dressing can me made up to a day ahead and stored in the fridge.
Pan-fry halloumi pieces in a teaspoon of oil on both sides on low-medium heat until golden. (This takes about 4-5 minutes)
Place lentils, onion, pomegranate seeds and parsley in a large bowl.
Add the roasted eggplant and pan-fried halloumi. Add the dressing and mix well. Garnish with mint, pomegranate seeds and sesame seeds.
Notes
Eggplant - I use Lebanese eggplant for this salad (smaller elongated, thinner eggplants). These have less meat and roast to a slightly dry consistency which is immediately plumped up by the salad dressing. If you or your family is averse to eggplant texture, this is a good eggplant to roast as it isn't meaty or soggy like the bigger Globe eggplant (which is a good substitute if you don't mind a whole lot of eggplant when you eat).Halloumi - Greek halloumi adds a rich, creamy saltiness when pan-fried. If you'd like to make this salad vegan, just skip the halloumi or use a vegan version instead.Lentils - I use canned brown lentils for this recipe. They are easily available, cheap and filling.Pomegranate seeds - These add an amazing burst of tart sweetness to this roasted eggplant salad. If you don't have them on hand, add fresh cherries or dried cherries or dried cranberries for that tart sweetness.Pomegranate Molasses - This thick, molten, syrupy liquid is sour with a hint of sweet and is often used in Mediterranean cooking as a topping or garnish. It will make your salad extra tart. It is purely optional to use this. Sometimes, I substitute with a light drizzle of maple syrup instead for a bit of added sweetness.Sumac - This spice is a Middle-Eastern favourite. It is tart and has a zingy, lemony flavour. It is readily available at all supermarkets.Storage - Fully prepped salad can be made ahead and stored in the fridge in an air-tight container for up to 2 days. Dressing can be made and stored for almost 10 days.