Summer salad bowls are the way forward: healthy, delicious and filling. Always look for a blend of colours and textures, add some crunch with seeds or croutons and some acidity in the dressing and you can’t go far wrong.
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Loading...Ingredients
- 1 medium aubergine
- 100g pack of halloumi
- Half cucumber
- 1 large, ripe tomato
- 1 small bulb of fennel
- Rocket leaves
- Yellow pepper
- 2 tablespoon of Za'atar or other dried herbs.
- Pumpkin seeds, sesame seeds
- For the dressing:
- 4 tablespoons olive oil
- 1 tablespoon white wine vinegar
- Juice of half a lemon
- Salt and pepper
Instructions
First, pre-heat the oven to 220º. Slice the aubergine lengthways and again into quarters before slicing into bite size chunks.
Toss the aubergine with a generous drizzle of olive oil, salt, pepper and a tablespoon of Za'atar. If you don't have Za'atar, use some dried rosemary or oregano. Put in the top of the oven and bake for 20-25 minutes, turning a few times during cooking. Allow to cool slightly before adding to the salad.
Slice the halloumi into approximately 1cm slices and fry in a little olive oil until coloured on each side.
Slice the fennel, peppers and tomatoes, adding a little salt to each individually before arranging in a bowl with the aubergine.
Add a handful of rocket leaves and put the cooked, cooled halloumi on top.
Whisk together the dressing ingredients and drizzle over the top.
Finish with a sprinkling of pumpkin sesame seeds and a final seasoning with salt and pepper.
Notes
You can mix the salad with the dressing or arrange separately in a salad bowl. A mix of both black and white sesame seeds adds colour.
