Roasted Aubergine and Halloumi Salad
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.
Ingredients
- 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
Instructions
- 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.