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Grilled eggplant and haloumi salad

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Grilled eggplant and haloumi salad
Grilled eggplant and haloumi salad
  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Whiz through the supermarket, then zip home to whip up this clever recipe. With only five ingredients, it delivers maximum taste for minimum fuss.

Ingredients

  • 250g haloumi, cut into 5mm-thick slices
  • 1 1/2 teaspoons ground sumac
  • 3 teaspoons finely grated lemon rind
  • 2 tablespoons olive oil
  • 4 Lebanese eggplants, thinly sliced lengthways
  • Olive oil spray
  • 150g mixed salad leaves
  • 2 tablespoons fresh lemon juice

Method

  • Step 1
    Cut the haloumi slices into long 2cm-wide strips. Combine the sumac, lemon rind and half the oil in a large bowl. Add haloumi and toss gently to coat. Season with salt and pepper.
  • Step 2
    Heat a barbecue grill or chargrill on medium-high. Spray half the eggplant with oil. Cook for 2-3 minutes each side or until lightly charred. Transfer to a large bowl. Repeat with the remaining eggplant.
  • Step 3
    Heat a large non-stick frying pan over medium-high heat. Cook the haloumi for 2-3 minutes each side or until golden.
  • Step 4
    Add the salad leaves to the eggplant and toss gently to combine. Divide among serving plates. Top with haloumi. Whisk the lemon juice and remaining oil in a bowl. Season with salt and pepper. Drizzle over the salad.
  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi
  • Vegetarian

Nutrition

  • 1058 kj

    Energy

  • 20g

    Fat Total

  • 8g

    Saturated Fat

  • 2g

    Fibre

  • 14g

    Protein

  • 33mg

    Cholesterol

  • 1824.25mg

    Sodium

  • 3g

    Carbs (sugar)

  • 3g

    Carbs (total)

All nutrition values are per serve
  • Author: Kerrie Ray
  • Image credit: Mark O'Meara
  • Publication: Australian Good Taste

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