Aubergine and fig salad with halloumi – Parosmia special

A salad, but one with no lettuce, tomato or cucumber in sight.  A tasty combination of lovely leaves and juicy aubergine chunks, this is topped with an irresistible squeaky cheese.    

Serves 2

  • 1 aubergine
  • ½ red onion
  • 100g baby spinach
  • 1 tablespoon olive oil
  • 100g dried, ready to eat figs
  • 225g lighter halloumi
  • 40g pomegranate seeds (about ½ pomegranate)

For the dressing

  • 1 tablespoon balsamic vinegar
  • 2 tablespoon extra-virgin olive oil
  • ½ tablespoon red wine vinegar

Preheat the oven to 190ºC/375ºF/gas mark 6.

Cut the aubergine into thick slices, then cut each slice into four, so that you have 3cm pieces.  Slice the red onion into similar sized pieces and place both into a roasting tray with half a tablespoon of olive oil, salt and freshly ground black pepper.  Roast for 20 minutes until softened.

Check the figs for any hard stalks (which should be removed), then slice each fig into three or four slices.  Put into a large bowl with the spinach, then add the aubergine and red onion once they are cooked.  Whisk the salad dressing ingredients together in a small bowl.

Drain the halloumi and pat it dry with kitchen roll, then slice it into six slices.  Heat a non-stick frying pan over a medium heat and add the remaining half a tablespoon of olive oil.  Once heated, add the halloumi and fry for three to four minutes on each side, until nicely browned.

Add the dressing to the salad bowl, and toss it all together, then pile onto two plates or bowls.  Top with the golden halloumi and scatter over the pomegranate seeds to make it pretty.

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