Aubergine, Harissa And Halloumi Salad
Our halloumi salad is packed with aubergine, harissa and pomegranate seeds, a salad match made in heaven. We love this halloumi salad, it's healthy, filling, and perfect for lunch, dinner or as part of a feast.

How do you cook the halloumi?

Halloumi doesn't earn the nickname 'squeaky cheese' for nothing, it needs to be cooked well in order for it to truly taste delicious. Make sure your pan is super hot before adding your cheese, and don't add any more oil, the leftover oil, plus the moisture halloumi retains means that not a lot is actually needed.

Hate aubergine? Try something else?

OK, we're HUGE aubergine fans, but we get it, not everyone is a fan. We recommend swapping out for courgette instead. Cut the courgettes into 1cm rounds and cook on the same heat, but for about 15mins instead.

What actually is harissa?

Harissa is one of our faves things ever to cook with - hot, aromatic, and fragrant, harissa is a paste widely used in North African and Middle Eastern cuisines. If you can't get your hands on harissa (you can find it in most supermarkets) then a good-quality chilli paste should do the trick.

Can I use regular lemons instead of preserved?

Unfortunately, not - you really can't beat the flavour of preserved lemons. While regular ole' lemons provide that beautiful zestiness we love, preserved lemons are on another level, providing a huge, intense flavour that's almost umami in taste. If you really can't find any, just skip.

MAKES:
3
PREP TIME:
0 HOURS 15 MINS
TOTAL TIME:
0 HOURS 40 MINS
INGREDIENTS
1 medium-sized aubergine, cut into 3cm long wedges
4 tbsp. vegetable oil
2 tsp. harissa paste
1/2 onion, finely diced
100 g dry couscous
The peel of 2 preserved lemons, finely diced (optional)
50 g Coriander, finely chopped
8 spring onions, ends removed, cut into 4cm lengths
225 g Halloumi, sliced into 6 pieces
100 g radishes, quartered
100 g Pomegranate seeds
25 g Salted Peanuts
50 g watercress
1 tbsp. extra-virgin olive oil
1/2 lemon
FOR THE DRESSING
100 g Greek yoghurt
10 g coriander, finely chopped
Pinch of salt
Grind of pepper

DIRECTIONS
Preheat oven to 200ºC (180ºC Fan).
In a bowl, toss the aubergine wedges with 1tbsp oil and harissa paste. Lay the wedges on a baking tray and roast for 20-30 minutes.
Meanwhile, in a medium-sized saucepan, heat 2tbsp oil, and add the diced onion, cooking over a medium heat for 6-7minutes, or until softened.
To the same pan, add the dry couscous, preserved lemon and 125ml boiling water. Turn heat off, and cover the saucepan, allowing the couscous to cook, about 6 minutes.
Once cooked, add coriander and fluff with a fork. Set aside.
Remove aubergine from the oven, and set aside.
In a frying pan, heat remaining oil and pan fry spring onion pieces for 3-4mins. Remove, and to the same pan add halloumi slices, and pan fry for about 2mins each side, until brown.
To assemble your salad, in a large bowl spread the couscous on the base, top with the aubergine, sprinkle over the radish, pomegranate seeds and peanuts. Add the whole slices of halloumi and then finish with a garnish of watercress. Drizzle with extra-virgin olive oil, a squeeze of lemon juice and your dressing (optional, see below).
TO MAKE DRESSING
In a small bowl, combine yoghurt and coriander. Stir until mixture is combined, and season well.