Fired Up
Melissa Thompson, Carnival
Photography by Patricia Niven
Make this Halloumi and Aubergine Salad for Dinner
From Melissa Thompson's new cookbook Fired Up comes this absolutely delicious summer salad. She shows us how to make it below
This salad is a brilliant accompaniment to any dish - grilled meat, fish, vegetables …everything. It also goes brilliantly with halloumi, as I have suggested below. I like to add some crispy onions for texture, too, but they are not essential.
Serves
4
Prep
5 mins
Cook
15 mins
Ingredients
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground fenugreek
- 1/2 tsp freshly ground black pepper
- 1 tsp salt
- 2 tbsp olive oil, plus 2 tsp for the dressing
- 2 aubergines, cut into 1/4 inch-round slices
- 255g halloumi, cut into 1/2 inch slices
- 2 tomatoes, cut into medium chunks
- 1 tsp apple cider vinegar
- small handful of chopped parsley
- For the cucumber and garlic yogurt
- 200g Greek yogurt
- 100g cucumber, grated and squeezed to remove as much liquid as possible
- 1 garlic clove, minced
Method
Combine the cumin, coriander, fenugreek, black pepper, salt and two tablespoons of olive oil in a bowl and mix well, then rub the mixture into the aubergine and halloumi slices.
Make the cucumber and garlic yogurt by mixing together the ingredients in a bowl, then set aside.
Light the grill with the coals set up for 50:50 cooking.
Place the aubergine slices on the grill directly over the coals and grill for three to four minutes on each side until they become limp and translucent and show grill marks. Move them to the indirect-heat side once they become ready, then once they are all cooked, place them in a bowl with the tomatoes and mix in the remaining olive oil, vinegar and parsley. Stir well.
Grill the halloumi on the grill directly over the coals, turning every two minutes until golden and cooked through, then move to the indirect side. Arrange the aubergines and tomatoes on a plate, then add the halloumi and the yogurt to serve.
