Halloumi and Eggplant Salad

Ingredients

• 0.25 medium red onion, finely chopped
• 0.25 c. Peppadew peppers, finely chopped
• 2 tbsp. sherry vinegar
• 1 tsp. honey
• 1.5 tbsp. olive oil, divided
• 1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
• 8 oz. Halloumi, sliced lengthwise 1/2 inch thick
• None Kosher salt and pepper
• 1 bunch arugula, thick stems discarded (about 4 cups)
• 0.5 c. cooked lentils (rinsed, if using canned)
• 0.25 c. mint leaves, torn
• 0.25 c. smoked almonds, chopped

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag