Halloumi and Eggplant Salad


This beautiful platter salad boasts the perfect blend of flavors and textures: tender charred eggplant, slabs of grilled halloumi, hearty lentils and crunchy smoked almonds kicked up with a bright Peppadew vinaigrette. The result? A knockout vegetarian main that completely satisfies.

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6 – 8 serving(s)

Total Time:
30 mins


  • 1/4

    medium red onion, finely chopped 

  • 1/4 c.

    Peppadew peppers, finely chopped

  • 2 tbsp.

    sherry vinegar

  • 1 tsp.


  • 1 1/2 tbsp.

    olive oil, divided

  • 1

    medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds

  • 8 oz.

    Halloumi, sliced lengthwise 1/2 inch thick 

  • Kosher salt and pepper

  • 1

    bunch arugula, thick stems discarded (about 4 cups) 

  • 1/2 c.

    cooked lentils (rinsed, if using canned)

  • 1/4 c.

    mint leaves, torn 

  • 1/4 c.

    smoked almonds, chopped 


NUTRITIONAL INFORMATION (per serving): About 254 calories, 19.5 g fat (7 g saturated), 29 mg cholesterol, 499 mg sodium, 10 g carbohydrate, 4 g fiber, 4.5 g sugar (1 g added sugar), 10 g protein

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 

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