Grilled Eggplant Salad with Mint and Haloumi
This grills in under 10 minutes, so you can make this side salad while your meat or chicken is resting. This Grilled Eggplant Salad with Mint and Haloumi also makes a great light lunch.
Servings 4
Calories 244kcal
Ingredients
- 2 eggplants sliced
- 2 fennel bulbs sliced
- 2 zucchini sliced (I omitted)
- olive
- 5 oz haloumi sliced
- ½ cup mint shredded
- 3 tablespoons lemon juice
- 2 tablespoons flat-leaf parsley chopped
- 1 tablespoon honey
- cracked black pepper
Instructions
- Brush the eggplant, fennel, and zucchini with a little oil. Place on a preheated grill and grill for 1-2 minutes per side, or until the vegetables are softened to your liking. Brush the haloumi slices with a little oil. Place on a hot grill pan or frying pan and cook for 1 minute per side or until golden. (I laid mine on the grill and accidentally dropped one through!)
- Arrange the grilled vegetables and haloumi on plates and sprinkle with the mint. Combine the lemon juice, parsley, honey and pepper and pour over the salad. Serve with bread.
- Serves 4 to 6 as a starter (or makes a nice light lunch).
Nutrition
Calories: 244kcal | Carbohydrates: 31g | Protein: 13g | Fat: 9g | Saturated Fat: 6g | Sodium: 501mg | Potassium: 1319mg | Fiber: 11g | Sugar: 15g | Vitamin A: 815IU | Vitamin C: 45.5mg | Calcium: 464mg | Iron: 2.2mg