A wonderful summer dish is made of tender roasted aubergines and halloumi! This roasted aubergine and halloumi salad can be served warm or cold, and makes a delicious side dish or meal.
What is halloumi?
Halloumi is a cheese coming from the Mediterranean island of Cyprus and the Middle East. It’s traditionally made from a mixture of goat and sheep’s milk. Lately, it has gained a worldwide fame for its impeccable flavour and unique texture once cooked, as it has a high melting point. Although it can be eaten raw, it is often grilled or fried before serving.
How to make this roasted aubergine and halloumi salad?
With only a few steps, this salad has an extremely easy preparation! Start by chopping both the aubergine and the halloumi into equal bite size cubes. Place them in a lined baking tray, drizzle with olive oil and mix well. Roast in the oven for about 20 minutes. While these are roasting, prepare the onions and olives. Also, get the dressing ready so that it’s ready to toss the salad when everything is done. In a small bowl, mix together the olive oil, honey, dijon mustard, lemon juice, salt and pepper. Once you take out the roasted aubergines and halloumi out, put everything in a large bowl and mix well. Serve immediately warm or let cool.
Can I store leftover salad?
Yes! If you have any leftover salad, place in an air tight container and store in the fridge for no more than 3 days. You can then eat the salad as is, or else heat it up slightly before enjoying.
How to serve this roasted aubergine and halloumi salad?
I like to serve this salad as a side dish during a hot bbq summer night. I mainly like to enjoy this salad with meats. You can also serve this salad as a light vegetarian lunch on its own!
Roasted Aubergine and Halloumi Salad
- 2 medium aubergines
- 12 cherry tomatoes
- 10 kalamata olives
- 1 small red onion
- large handful of flat leaf parsley
- 200 g halloumi cheese or ġbejna
- 3 tbsp Extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp honey
- 1 tsp mustard
- 1 tsp sea salt flakes
- 1/2 tsp black pepper
- Preheat the oven to 200°C or 400°F. Line baking tray with parchment paper.
- Dice the aubergines and halloumi into small cubes.
- In a small dish add the aubergines and halloumi. Drizzle with olive oil and salt. Stir everything together and roast for about 20 minutes.
- To make the dressing, in a small bowl mix together the olive oil, lemon juice, honey, dijon mustard, salt and pepper.
- Combine all the ingredients together. Serve warm or cold.
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