Grilled Eggplant and Halloumi Salad

Grilled Eggplant and Halloumi Salad

• 1 small eggplant, cut into 2” planks

• Olive oil

• 1 cup green beans, trimmed

• 1 pita

• 8 oz. halloumi cheese cut into planks

• 1 cup cherry tomatoes, halved

• 1 cup fresh herbs, such as

• Juice of a lemon juice

• Salt and pepper

• Greek yogurt

Heat a grill pan over medium high heat.

Brush the eggplant planks with olive oil then grill the eggplant for 2 to 3 minutes, flipping halfway through. On the same grill pan add the green beans and grill for about 4 to 5 minutes, turning often until the green beans are charred. Add the pita and grill for 2 to 3 minutes until crispy and then followed by the halloumi, grilling for 2 to 3 minutes or until soft and slightly charred.

Cut down all the grilled vegetables, pita, and halloumi into bite sized pieces.

Toss the grilled vegetables, tomatoes, pita, halloumi and herbs in a large bowl. Drizzle with lemon juice, olive oil and finish with a large pinch of salt and pepper. Mix well.

Serve salad along with a scoop of Greek Yogurt and more fresh herbs.

Makes 2 to 4 servings