Side
Roasted Aubergine Salad with Crispy Halloumi
45 minServes 4Nutri-Score C€€
C
45 min
45 minRoasted Aubergine Salad with Crispy Halloumi
what you need
Ingredients
red bell pepper (cut into chunks)Produce1 piece- aubergine (cut into chunks)Produce1 piece
red onions (peeled and quartered)Produce3 pieces
halloumi cheese (cut into cubes)Dairy200 g- sweet cherry tomatoes (halved)Produce8 pieces
fresh coriander leaves (roughly chopped)Produce15 g
olive oil (for drizzling)Pantry30 ml
paprika (for seasoning)Spices1 g
salt (for seasoning)Spices3 g- extra virgin olive oil (for the dressing)Pantry60 ml
apple cider vinegar (for the dressing)Pantry5 ml
honey (for the dressing)Pantry3 g
dijon mustard (for the dressing)Pantry5 g
oregano (dried, for the dressing)Spices1 g- paprika (for the dressing)Spices1 g
- salt (for the dressing)Spices3 g
per serving
Nutrition
253kcal
- Carbs
- 11 g
- Proteins
- 8 g
- Fat
- 20 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
Whisk
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 180 °C.
- Step 2
Prep the vegetables and halloumi
- Cut the red pepper, aubergine and red onions.
- Cut the halloumi cheese into cubes.
- Spread everything on a baking tray, drizzle with olive oil and season with salt and paprika.
- Step 3
Bake until golden
- Bake until the vegetables and cheese are golden brown.
- Step 4
Make the dressing
- In a bowl, whisk the extra virgin olive oil, apple cider vinegar, honey, dijon mustard, oregano, paprika and salt.
- Step 5
Assemble the salad
- In a large bowl, mix the roasted vegetables and halloumi with the cherry tomatoes and coriander leaves.
- Drizzle with the dressing and serve.