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Eggplant Tomato & Haloumi Salad

Eggplant Tomato & Haloumi Salad 

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Mediterranean flavours work well in this main course summer salad – I am loving the new Whitestone Haloumi!

Ingredients

1 eggplant
2 wholegrain pita breads
5 Tbsp olive oil
200g haloumi cheese, cut into
5mm slices
130g baby spinach leaves
8 vine-ripe tomatoes, halved
300g can chickpeas, drained
1 red onion, finely diced
¼ cup basil leaves, torn
3 tsp sumac
2 small juicy lemons
extra virgin olive oil, to serve​

Method

Step 1
1 Cut the eggplant into large rounds. Cut each round in half, then quarters, then ​each quarter in half. Place the wedges on an oven tray. Cut the pita rounds in the same way and add them to the oven tray. Sprinkle about 3 Tbsp olive oil over the eggplant, toss to coat. Fan bake for 10 minutes at 175°C.

Step 2
Remove the pita croutons and continue to bake the eggplant until golden, for about 5 minutes. Remove from the oven and allow to cool. 

Step 3
Heat a frying pan and add the remaining oil. Pan-fry the haloumi over a medium heat and cook until golden on both sides. Place cheese on a plate until cool, handling carefully.  

Step 4 
Scatter the spinach leaves across a shallow platter. Layer the salad ingredients on top, alternating with the baked eggplant and pita croutons. Sprinkle with diced onion and scatter with torn basil leaves. Top with pan-fried haloumi.

Step 5
Sprinkle with the sumac and season to taste. Squeeze fresh lemon juice over the top, drizzle with the extra virgin olive oil and serve.

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Hands-on Time: 10 minutes   |  Cooking time:  20 minutes  
Serves: 4
Credit: Taste Magazine 
​Photograpy: Aaron Mclean
​​
Tip: Sumac is a traditional Turkish spice made from smoked peppers 

    CONTACT TRACEY

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tracey@thegalley.co.nz
+ 64 9 476 0265
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  • Home
  • Recipes
    • Spring >
      • Lemon Drops
      • Lemonade Syrup
      • Lemon & Buttermilk Donuts
      • Rice Paper Rolls
      • Olive Crusted Lamb
    • Summer >
      • Breakfast Berry Cookies
      • Zucchini Noodles
      • Greek Tomato Fritters
      • Oysters Japanese Style
      • Artichokes with Tomato Vinaigrette
      • Feta & Onion Borek
      • Blackcurrant Cheesecake
      • Eggplant, Tomato Salad
    • Autumn >
      • Apple Pie
      • Tuna Tataki
      • Apple Cider Pork Chops
      • Turkish ​Peppers
      • Pear & Almond Sponge
    • Winter >
      • Tamarillo Beef Bourginone
      • Local Fresh Fish Pie
      • Middle Eastern chicken
      • Lamb Cashew Curry
    • Winter Deserts >
      • Rhubarb and Orange Crumble
      • Chocolate Fudge Pudding
      • Lemon Sago Pudding
    • Breads >
      • Sourdough Bread & Starter
      • Grain Loaf
      • Cinnamon Raisin Loaf
      • Soda Bread
      • Naan Bread
    • Balinese Recipes >
      • Beef Satay with Fragrant Yellow Rice
      • Sweet Tempeh & Wok Fried Vegetables
      • Lemongrass Chicken with Spinach
    • Greek Recipes >
      • Spanakopita
      • Stuffed eggplants baked in a yoghurt sauce
      • Fish Kebabs
      • Cherry Tomato, Feta & Mint Keftedes
      • Semolina, orange & almond syrup cake
      • BBQ leg of lamb with lemon potatoes & olives
    • Mairangi Bay Newsletter Seasonal Recipes >
      • Strawberry and Rhubarb Jam
      • Sweet n Sour Carrot Salad
      • Marmalade
      • Apple Crumble Oat Muffins
      • Lamb, Quinoa & Tomato Soup
      • Sultana Cake
      • Feijoa Conserve
      • Cherry Clafoutis
      • Beetroot, Apple & Blue Cheese Salad
      • Apple and Almond Tart
      • New ANZAC biscuits
      • Feijoa and Lime Poppyseed Muffins
      • Celebration Apple Cake
      • Cinnamon Oysters
  • About Tracey
    • Profile
  • Commercial & Publishing Work
    • Recipe Writing & Styling >
      • Kiwi Gardener Magazine
      • Good Magazine
      • Air NZ Kia Ora Magazine
      • NZ Life & Leisure Magazine
      • Taste Magazine
      • Nadia Magazine
      • Healthy Food Guide
      • Menu Consultation
    • Advertising Creative
  • Community Projects
  • Food & Travel
    • India 2017
    • Bali, Indonesia
    • Greece
    • Sydney, Australia
    • Melbourne, Australia
    • New Zealand
    • From my kitchen
    • My Instagram
  • Contact