Keeping with the tradition of light meals during Ramadan, here's this week's salad innovated from elements of traditional cuisine in the Levant- grilled eggplant, halloumi cheese, parsley, walnuts and olives.
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| Halloumi is a semi-hard white cheese from goat and sheep milk typical to the cuisine of the Levant. |
The smoky sweetness of grilled eggplant, contrasts with the chewiness of the salty halloumi . The chopped parsley and crushed walnut are added accents to a fresh light lunch.
Ingredients (Serves 1):
- Eggplant- 200 gm; sliced; grilled with a dash of olive oil
- Halloumi- 100 gm; chopped
- Fresh Parsley- 1/2 cup; chopped
- Walnuts- 1large; crushed coarsely
- Black olives- 1 tbsp; pitted and sliced (optional).
Preparation (In the blink of an eye):
Toss all ingredients together, add a dash of salt if you want (didn't feel the need to add extra salt as the halloumi itself is salty). Refrigerate.
Serve chilled.
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