Halloumi & aubergine salad
- 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.