Za'atar Roasted Eggplant and Halloumi Salad
Ingredients
- 1 large eggplant
- 1 bunch kale
- 1 cup rosa tomatoes
- 2 spring onions
- 2 tablespoons sunflower seeds
- 6 pieces halloumi
- 1 tablespoon za’atar seasoning
- 2 tablespoons olive oil
- Salt and cracked black pepper
Dressing
- 1/2 cup tahini
- Juice of 1 lemon
- 6 tablespoons warm water
- 1 tablespoon za’atar seasoning
- 1 clove garlic
Preparation
Gently mix tahini, lemon juice and warm water until well combined, add za’atar seasoning and minced garlic, cover and shake until well combined, then refrigerate for half an hour.
Preheat oven to 200°C and line a baking tray.
Toss the eggplant in half the olive oil and the za’atar seasoning and place on the baking tray, then bake for 30 to 40 minutes until golden.
Toss the kale in the rest of the olive oil with a squeeze of lemon and season.
When the eggplant has 10 minutes to go, place the kale on the baking tray and bake until just starting to brown on the edges.
Dry the halloumi cheese by blotting with a paper towel, brush both sides lightly with olive oil, and sear in a hot pan until each side develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other.
On a large platter, arrange the kale, eggplant, tomatoes, spring onions and halloumi, drizzle with the lemon tahini dressing, and top with the sunflower seeds.
