Sticky fried aubergine, chickpea & halloumi salad

Perfect for Meat free Monday –the layers of colour, texture and full-on flavour in this recipe more than make up for meat.

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3.5 out of 5 stars(3) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

4 tbsp Essential Olive Oil
2 Essential Aubergines, cut into small chunks
400g can Essential Chickpeas In Water
½ tsp chilli flakes
3 clove/s garlic, crushed
2 tbsp clear honey
2 tbsp soy sauce
2 tbsp tomato purée
2 Essential Little Gem Lettuce, shredded
4 tsp Essential French Dressing
250g pack Essential Cypriot Halloumi, cut into 2cm pieces
½ small Essential Red Onion, thinly sliced into rings

Method

Heat 3 tbsp oil in a frying pan and gently fry the aubergines for 8-10 minutes, turning frequently, until soft and golden. Lift out onto a plate.
Meanwhile, drain the liquid from the chickpea can, reserving 3 tbsp. Put the chickpeas and reserved liquid, the chilli flakes and garlic into a pan and heat for 3 minutes Combine the honey, soy and tomato purée in a small bowl.
Scatter the lettuce over serving plates. Drizzle with the French dressing, then spoon over the chickpea mixture. Lift the aubergines to a plate, add the remaining 1 tbsp oil to the frying pan, increase the heat to medium-high and fry the halloumi for 1-2 minutes, stirring, until pale golden.
Set the halloumi on the plate, return the aubergines to the pan and stir in the honey, soy and tomato mix, letting it cook a little into the aubergines for 1-2 minutes to make them sticky. Spoon onto the plates, top with the halloumi and serve sprinkled with the red onion rings.

Cook’s tip

This vibrant salad can easily be adapted to be vegan. Use brown sugar instead of the honey and use Violife Greek White Block instead of halloumi, although don’t fry it before adding it to the salad.