- 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 1Cut 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 2Heat 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 3Heat a large non-stick frying pan over medium-high heat. Cook the haloumi for 2-3 minutes each side or until golden.
- Step 4Add 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
