Aubergine, halloumi and olive salad
Daniel Lingiah
Preparation time 10 mins
Cooking time 15 mins
Serves 4


1 aubergine

200g natural yoghurt

Handful mint

4 handfuls of crisp lettuce leaves

2 handfuls olives

1 block halloumi

Chilli and garlic dressing

Few slices of bread for croutons

Cold pressed rapeseed oil

1 lemon


1, Slice aubergine into 2cm vertical slices, give a good season and splash of chilli and garlic dressing.

2, Warm a griddle pan to just below smoking point ( alternatively use a barbeque ).

3, Slice halloumi into 1cm slices, cover with chilli and garlic dressing.

4, Griddle or barbeque aubergine and halloumi until cooked with good black lines. Set aside on a tray until needed.

5, cut bread into similar size cubes. Roast with seasoning and cold pressed rapeseed oil at 200c for 10 minutes until crisp and coloured.

6, Make a mint yoghurt by finely chopping mint and mixing with yoghurt, ½ lemon ( juice ) and plenty of seasoning.

7, Make dressing by mixing 6 tbsp cold pressed rapeseed oil with juice of ½ lemon and seasoning whisk to emulsify.

8, To assemble salad dress salad leaves, stack aubergine and halloumi cover with olives, croutons, salad and a good twist of black pepper.

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