Tuesday, July 15, 2014

Eggplant Halloumi Salad

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.

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.

No comments: