Grilled halloumi, baba ganoush and fattoush salad recipe

pita bread

🥗Healthier: whole grain bread

💰Cheaper: tortilla

Whole grain bread adds fiber, while tortillas are often less expensive.

peaches

🥗Healthier: nectarines

💰Cheaper: apricots

Nectarines provide similar flavor and texture, while apricots can be more affordable.

Burn the skin of the eggplant on an open flame or barbecue, or wrap it in foil and roast in the oven until burnt.

Cover the burnt eggplant until it cools down, then peel off the skin.

Mix the peeled eggplant with cumin, tahini, raw garlic, salt, black pepper, and extra virgin olive oil until smooth to make baba ganoush.

Wrap the peppers in foil with olive oil and salt, then roast in a hot oven at 200°C for about 30 minutes until slightly colored but still crunchy.

Peel off the skin of the roasted peppers as much as possible and let them cool down.

Tear wholemeal pita bread into bite-sized chunks and place them on a baking tray.

Add a raw garlic clove, salt, and extra virgin olive oil to the pita, toss to coat, and bake in a 100°C oven until crispy.

Dice the cucumber into 2 cm strips and then into 1-inch cubes.

Peel and finely dice the shallot, then marinate it in a bowl with lemon juice and salt to reduce sharpness.

Wash the romaine lettuce in cold water and slice it thinly.

Thinly slice dill, mint, and parsley, or any herbs on hand.

Chop the roasted peppers into cubes roughly the same size as the cucumber and add the juices from the peppers to the salad.

Combine all ingredients in the salad bowl and toss with the lemon juice, salt, and pepper juices.

Tear halloumi into chunks and cook in a dry pan on high heat until golden and squidgy, then drizzle with honey.

Plate the baba ganoush as a base, top with the salad, and finish with the grilled halloumi.

Cooking Techniques

Equipment Needed

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Dietary

Allergens