Halloumi & aubergine salad

Halloumi & aubergine salad

To save time, you could replace the dressing in this recipe with Asda Honey & Mustard Dressing.

By , 21 September 2015
Halloumi & aubergine salad
  • Ready in: 20 mins
  • Serves: 4
  • Price: £2.20 per serving
Nutritional Info
Each 341g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 2257KJ 539KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 662kJ/158kcal.
  • 2 tbsp cider vinegar
  • ½ tsp Dijon Mustard
  • 1 tsp clear honey
  • 7 tbsp olive oil
  • 1 bag mixed salad leaves
  • 70g bag Asda Wild Rocket
  • 40g pine nuts
  • 3 aubergines, sliced into rounds, 1cm thick
  • 200g halloumi, cut into large cubes
  • 2 tbsp chopped fresh mint
  • 80g pack Asda Pomegranate Seeds
  • Whisk together the cider vinegar, mustard, honey and 3 tbsp of the oil and season with pepper. Set aside. Put the salad leaves and rocket on a large platter.

  • Put the pine nuts in a large non-stick frying pan and cook over a medium heat, tossing the pan gently, until golden. sprinkle on the salad leaves.

  • Heat 1 tbsp of the oil in a large, non-stick frying pan. Add half of the aubergine slices and cook until the undersides are golden and beginning to soften. Drizzle over ½ tbsp oil, flip over and cook until golden and soft. Transfer to the serving dish. Repeat until all the aubergine is cooked.

  • Add the rest of the oil to the pan, add the halloumi and cook for 1-2 minutes until starting to colour. Add to the dish with the mint and pomegranate seeds.

  • Drizzle over the dressing, divide between four plates and serve immediately.