Salad with Halloumi, Chickpeas and Mint

Ingredients

• 1 eggplant
• Salt
• 2 oranges
• 100 g halloumi
• 0.5 pomegranate
• 30 g pine nuts
• 1 handful mint leaves
• 250 g chickpeas (1 can)
• 3 tbsp Rapeseed oil
• Pepper
• 3 tbsp liquid honey
• 4 tbsp Lemon juice
• 30 ml olive oil

Instructions

1. 1.

   Wash, trim and cut the eggplant into strips. Sprinkle the cut surfaces with salt and let sit for about 15 minutes. Meanwhile peel the oranges with a knife down to the flesh and separate the segments. Slice the halloumi thinly. Break out the pomegranate seeds. Toast the pine nuts in a dry pan, wash and shake off excess water from the mint. Drain, rinse and pat the chickpeas dry.

2. 2.

   Heat rapeseed oil in a grill pan and fry the eggplant strips for 5–6 minutes until nicely browned grill marks appear. Season with salt and pepper. Remove from the pan and let cool slightly. Fry the halloumi in the same pan, about 3 minutes on each side. Salt and pepper.

3. 3.

   Gently mix the chickpeas, eggplant and orange segments and arrange on a plate. Sprinkle the halloumi, mint, pine nuts and pomegranate seeds over them. Drizzle with honey, lemon juice and olive oil, season with pepper and serve.